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

Lorrie Corvin
Recipe by Oxmoor House May 2001

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Whisk together crème fraîche 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 fraîche, 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.

Source

Christmas with Southern Living 2001