Total time: 30 minutes | Serves 4
Note: Vary the colors in the salad by using green and red Bartlett pears. Look for hazelnut oil at specialty food stores and markets. It has a short shelf life; once opened, it will keep about 6 months in the refrigerator. You'll probably have enough vinaigrette left over for another use.
- 1 1/2 tablespoons Sherry vinegar or tarragon vinegar
- 1 shallot, finely diced
- 1/4 teaspoon salt
- 2 tablespoons roasted hazelnut oil
- 1/4 cup light olive oil
- Freshly ground pepper
Step 1Combine the vinegar, shallot and salt in a medium bowl and set aside for 15 minutes. Add the hazelnut and olive oils and whisk well until the dressing is thick and smooth. Season with pepper to taste. Taste and adjust the amount of vinegar or oil if needed. Makes about 1/2 cup.
- 1/4 cup toasted hazelnuts, coarsely chopped
- 3 pears, cored and thinly sliced lengthwise
- 3 to 4 tablespoons Hazelnut Vinaigrette
- 3 handfuls watercress, stems removed
Step 1Place the nuts and pears in a bowl, sprinkle with a few dashes of salt and toss with enough dressing to coat lightly.
Step 2Divide the watercress among 4 chilled plates, then distribute the nuts and pears evenly among the greens.
293 calories; 233 mg sodium; 0 cholesterol; 24 grams fat; 21 grams carbohydrates; 2 grams protein; 2.67 grams fiber.