Pear Salad with Hazelnuts and Sage

Oxmoor House
The crisp, mild bite of pears is balanced with tangy cranberries, toasted hazelnuts, and earthy sage in this beautiful, fresh salad.
6 servings


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1/2 cup hazelnuts
1/2 cup crème fraiche (see Note)
2 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 teaspoon salt
3 cups loosely packed gourmet mixed salad greens
4 Asian pears or other pears, cut into wedges
1/2 cup dried cranberries
2 tablespoons fresh sage leaves, cut into thin strips


Place hazelnuts on an ungreased baking sheet. Bake at 350° for 15 minutes or until skins split. Place hazelnuts in a colander. Rub hazelnuts briskly with a kitchen towel to remove skins; discard skins. Coarsely chop hazelnuts.

Whisk together crème fraiche and next 3 ingredients. Arrange salad greens and pear wedges on salad plates. Drizzle evenly with dressing; sprinkle with hazelnuts, cranberries, and sage.

Note: To make your own crème fraiche, stir together 1/2 cup whipping cream and 1 tablespoon buttermilk. Cover and let stand at room temperature 8 hours. Then store in refrigerator up to 10 days.

Created date

October 2007