Mixed Green Salad with Pears, Blue Cheese and Hazelnuts

By flour_arrangements

Diamond Fruit Growers

Ingredients

• Dressing:
• 1/2 cup chopped, skinned hazelnuts
• 1 4-ounce bag mixed baby salad greens (about 8 cups lightly packed)
• 1/4 cup dried currants
• 2 firm but ripe Diamond Fruit Growers green or red Anjou pears
• 1/4 pound blue cheese, crumbled
• 1 tablespoon white vinegar
• 2 tablespoons apricot spread (without chunks), melted
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• Freshly ground pepper to taste

Preparation

Step 1

Preheat oven to 350 degrees.

Spread hazelnuts in a single layer on a rimmed baking sheet. Roast until barely golden, 7-10 minutes. Let cool.

Place salad greens, currants and hazelnuts in a large serving bowl.

Combine dressing ingredients and whisk or shake to blend. Taste and adjust the seasoning if necessary.

When ready to serve, core and cut each pear into 8 wedges.

Give the dressing a last-minute shake and pour over the salad. Toss gently and divide among 4 plates.

Scatter cheese over the salads and arrange 4 pear slices around each one. Serve immediately. Makes 4 servings.