Pear, Hazelnut, and Blue Cheese Salad

Oxmoor House
To keep pears looking fresh once you've sliced them, dip slices in lemon water

(1/4 cup water plus 1 tablespoon lemon juice.)

8 servings


+ Add To Shopping List
1 cup whole hazelnuts in the skins
8 cups mixed salad greens (such as red leaf, green leaf, Bibb)
2 ripe red Bartlett pears, unpeeled and thinly sliced
2 ripe green pears such as Anjou, unpeeled and thinly sliced
1 (4-ounce) package blue cheese, crumbled
Freshly ground pepper (optional)


Place hazelnuts in an ungreased 15" x 10" x 1" jellyroll pan. Bake at 350° for 12 to 15 minutes or until skins begin to split. Transfer hot nuts to a colander, and cover with a kitchen towel. Rub nuts briskly with towel to remove skins; chop nuts.

Combine salad greens, sliced pears, hazelnuts, and blue cheese in a large bowl; toss gently. Pour Raspberry Vinaigrette over salad just before serving; toss gently. Sprinkle with freshly ground pepper, if desired.

Created date

October 2003