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Category: Salad
Prep Time: Cook Time: Total Time:
1/2 cup hazelnuts
1/2 baguette, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil, divided
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 (5-ounce) package mixed baby greens (about 3 cups)
2 Bartlett pears, cored and cut into thin wedges
1/2 cup crumbled blue cheese, such as Stilton or Rogue River Blue cheese
Preheat oven to 375. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub together to remove skins. Set aside until cool enough to handle, and then chop nuts.
To make croutons, toss bread cubes with 1 tablespoon olive oil and place on a baking sheet. Toast until golden, 10 to 12 minutes.
Dressing: Meanwhile, whisk together mustard, vinegar, salt and pepper in a large bowl. Add remaining 2 tablespoons olive oil in a thin steady stream, whisking constantly until combined.
Add greens, pears, blue cheese and hazelnuts and toss until evenly coated. Toss in the croutons and serve immediately. Serves 6
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MIXED GREEN SALAD WITH PEARS, HAZELNUTS, AND BLUE CHEESE
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Category: Salad
Prep Time: Cook Time: Total Time:
1/2 cup hazelnuts
1/2 baguette, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil, divided
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 (5-ounce) package mixed baby greens (about 3 cups)
2 Bartlett pears, cored and cut into thin wedges
1/2 cup crumbled blue cheese, such as Stilton or Rogue River Blue cheese
Preheat oven to 375. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub together to remove skins. Set aside until cool enough to handle, and then chop nuts.
To make croutons, toss bread cubes with 1 tablespoon olive oil and place on a baking sheet. Toast until golden, 10 to 12 minutes.
Dressing: Meanwhile, whisk together mustard, vinegar, salt and pepper in a large bowl. Add remaining 2 tablespoons olive oil in a thin steady stream, whisking constantly until combined.
Add greens, pears, blue cheese and hazelnuts and toss until evenly coated. Toss in the croutons and serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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