About the Recipe
An easy winter pear salad with candied hazelnuts is a delightful dish that combines fresh, seasonal ingredients to create a harmonious blend of sweet, savory, and crunchy textures. The recipe begins with a base of crisp winter greens, which provide a refreshing and nutritious foundation. On top of these greens are thinly sliced pears, adding a juicy and sweet element to the salad. Crumbled cheese, such as gouda, is scattered over the pears, introducing a creamy and tangy flavor that complements the sweetness of the fruit. Pomegranate arils are also included to enhance the salad’s sweetness and add a chewy texture. Finally, a generous sprinkle of homemade candied hazelnuts crowns the salad, offering a delightful crunch and a hint of caramelized sweetness. This combination of ingredients makes for a visually appealing and delicious salad that is perfect for the winter season.
Ingredients
For the Candied Hazelnuts
1 cup blanched hazelnuts, coarsely chopped
¼ cup packed light brown sugar
1 tablespoon water
1 teaspoon chopped fresh rosemary
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
For the Dressing
2 tablespoons balsamic vinegar
2 tablespoons fig preserves, or other fruit preserves
1 teaspoon Dijon mustard
1 teaspoon kosher salt; for table salt, use half as much by volume
¼ teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
For the Salad
1 tablespoon oil
2 medium ripe but firm d’Anjou or Bartlett or Bosc pears, each cored and quartered
4 heads of roughly torn butter Bibb lettuce or baby butter lettuce
1 ½ cups pomegranate seeds (arils), from 1 medium pomegranate
¾ cup aged gouda, shaved
Preparation
For the Candied Hazelnuts
In an 8-inch skillet, toast the hazelnuts over medium heat, stirring occasionally, until lightly toasted and fragrant, about 3 minutes.
Add brown sugar, water, rosemary, cayenne pepper, and salt; stir until combined and melted, about 20 seconds.
Cook until mixture reduces slightly and hazelnuts look sticky, about 2 minutes. Pour nuts onto a parchment-lined plate or baking sheet and spread into a single layer. Allow to cool completely, about 10 minutes. Store in a sealed container until ready to use.
For the Dressing
In a small bowl, whisk together balsamic vinegar, fig preserves, Dijon, salt, and pepper; slowly drizzle in oil, whisking constantly, until emulsified. Set aside.
For the Salad
Tear the lettuce into a large bowl
Toss the butter lettuce with the prepared dressing.
Top with pomegranate seeds, shaved aged gouda, and the prepared candied hazelnuts.
Slice pears thin and arrange attractively on top of the salad. Serve immediately.
Notes