Mâche with Asian Pears, Hazelnuts and Truffle Vinaigrette

By lromito

Ingredients

• For the vinaigrette
• 1 tablespoon minced shallots
• 1 tablespoon white balsamic vinegar
• 3 tablespoons white truffle oil
• 1/8 teaspoon sea salt
• freshly ground black pepper to taste
• For the salad
• 1 1/2 Asian pears
• 5 oz (142gr) baby mâche – rinsed and spun dry
• 1/4 cup roasted hazelnuts – coarsely crushed (use mortar and pestle)

Preparation

Step 1

Step 1: In a small bowl, whisk shallots, vinegar, oil, salt and pepper to taste until well blended and set aside.
Step 2: Cut Asian pears in half crosswise and core. Using a mandoline, cut each half crosswise in 20, 1/16” (1.6mm) slices.
Step 3: Place five pear slices in the center of each plate, overlapping them and arranging them in a long row. Place the greens in a large mixing bowl. Drizzle with two-thirds of the vinaigrette and toss until all the leaves are well coated, being careful not to break them. Arrange the greens on top of the pear slices. Sprinkle with the hazelnuts and drizzle with the balance of the vinaigrette. Finish with ground pepper to taste and serve.
Cook’s note: To roast the hazelnuts – Preheat oven to 325ºF (163ºC). Place hazelnuts on a jellyroll pan and bake for 25 to 30 minutes until the skins are dark and have split and the nuts are golden. Shake pan once or twice during the baking to ensure even roasting. (Do not brown the nuts or they will lose their flavor.) Remove from oven and let cool to room temperature. Once cooled, rub the nuts between your fingers or with a lint-free, clean kitchen towel to remove the skin. Store nuts in airtight container for up to 1 month.