Pear Hazelnut Green Salad
This Pear Hazelnut Green Salad combines simple but delicious flavors. Pears, hazelnuts, bacon, greens and a tasty dressing make this easy salad a hit.Thank you Caroline Cazaumayou for sharing this recipe with us!
Ingredients
Dressing
- 2 teaspoons Dijon mustard
- ¼ cup white balsamic vinegar
- ½ cup extra-virgin olive oil
- ¼ cup hazelnut oil
- salt and fresh ground pepper, to taste
Salad
- 4 Bosc pears, peeled, cored and sliced
- 2 6-ounce bags mixed salad greens
- 12 ounces thick bacon, cooked until crisp and then crumbled
- ¾ cup chopped toasted hazelnuts*
Instructions
- In a small bowl, whisk together the mustard and vinegar.
- Whisk in the olive oil and then the hazelnut oil. Season with salt and pepper to taste.
- In a large bowl, place the sliced pears and ½ of the dressing and let the pears marinade in the dressing for about an hour.
- Add the greens and the bacon and gently toss. Add more dressing if necessary.
- Sprinkle with the nuts and serve.
Notes
Gr8 Tip:
- If you cannot find toasted hazelnuts in the store, it is easy to toast the raw nuts:
- Preheat oven or toaster oven to 350℉.
- On a baking pan in a single layer, bake the nuts for about 15 minutes or until the skins are slightly blistered.
- Wrap the nuts in a kitchen cloth or paper towel for about a minute.
- Rub off any loose skins with the towel.
- The salad dressing can be made up to one day ahead of time. Keep in the refrigerator and take out 30 minutes before using and stir to combine the ingredients before serving.
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