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Winter salad with roasted pear, feta and hazelnuts
When serving a salad as part of a casual supper, it is up to you when to serve it. It can start the meal, accompany the main course or even act as a palate cleanser after the meal.
SERVES
4
TO
6
Ingredients
- 4 medium-ripe pears (Barlett, Bosc or Forelle)
- 1 shallot, peeled and thinly sliced
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lemon juice
- 5 to 6 sprigs fresh thyme
- coarse sea salt and black pepper
Salad
- frisée, oak leaf, arugula, Belgian endive, radicchio, and/or spinach
- Sprinkle of red wine or sherry vinegar
- Drizzle of extra virgin olive oil
- coarse sea salt and black pepper
- 3 ounces crumbled feta cheese
- 1/2 cup chopped toasted & peeled hazelnuts
Directions
- Preheat the oven to 375 °F (190 C).
- For the roasted pears, cut each of the pears into 8 wedges and carve out and discard the cores. Toss the pears with the shallot, maple syrup (or honey), lemon juice, thyme, salt and pepper. Arrange in a baking dish in a single layer and roast uncovered for 20 to 30 minutes, stirring once or twice, until the pears are fork tender. Set aside.
- For the salad, drop a generous spoonful of the hazelnut dressing onto the centre of each salad plate and spread out a little. Arrange the greens on top and then drizzle with a little olive oil and sprinkle lightly with salt and pepper. Arrange the warm pear wedges on the greens, and sprinkle with feta and chopped hazelnuts.
