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kittygrrl · 01-28-2018, 08:56 PM

Pear & Hazelnut Salad w/Champagne Vinaigrette salad ..do try it

2Tbsps Champagne Vinegar
1 shallot, minced finely
1tsp Dijon mustard
1/4 c Extra Virgin Olive Oil
1Tbsp fresh Italian Parsley, finely chopped
Sea Salt & (freshly) ground black pepper
3 c Frisee(root trimmed and leaves pulled apart) or a wonderful Organic Spring Mix
3 c Baby Arugula (use this if you decide on the Frisee)
2 Pears(Ripe)cored peeled and cut into cubes
1Tbsp Lemon juice
1/2 cup Hazelnuts, toasted roughly chopped

To make Vinaigrette: In a jar, add vinegar, minced shallots and mustard. Cover and shake well. Add Olive oil. Shake well til well combined. Taste and adjust seasoning with salt and pepper and stir in chopped parley. Set aside.

*Peel*, core, & chop Pears and add 1Tbsp lemon juice. Set aside in small bowl. Cover

To assemble salad: Place the frisee and arugula (or Spring Mix) into serving bowl and toss. Drizzle with enough vinaigrette to coat greans, lightly. Add Pears. Toss gently. (Do not saturate the greens with dressing!)

To serve: Divide the dressed salad between 4 chilled serving plates and sprinkle with chopped hazelnuts and serve immediately.

note: * * Peeling Pear is optional-I love it natural. I've also tried this salad with a Raspberry Vinaigrette and loved it too.

01-28-2018, 08:56 PM	#111
kittygrrl Infamous Member How Do You Identify?: witchy Relationship Status: just for fun Join Date: Nov 2009 Location: near the wild mushrooms Posts: 9,356 My Photo Gallery Thanks: 21,565 Thanked 21,948 Times in 7,074 Posts Rep Power: 21474861	Vegan-friendly Pear & Hazelnut Salad Pear & Hazelnut Salad w/Champagne Vinaigrette salad ..do try it 2Tbsps Champagne Vinegar 1 shallot, minced finely 1tsp Dijon mustard 1/4 c Extra Virgin Olive Oil 1Tbsp fresh Italian Parsley, finely chopped Sea Salt & (freshly) ground black pepper 3 c Frisee(root trimmed and leaves pulled apart) or a wonderful Organic Spring Mix 3 c Baby Arugula (use this if you decide on the Frisee) 2 Pears(Ripe)cored peeled and cut into cubes 1Tbsp Lemon juice 1/2 cup Hazelnuts, toasted roughly chopped To make Vinaigrette: In a jar, add vinegar, minced shallots and mustard. Cover and shake well. Add Olive oil. Shake well til well combined. Taste and adjust seasoning with salt and pepper and stir in chopped parley. Set aside. Peel, core, & chop Pears and add 1Tbsp lemon juice. Set aside in small bowl. Cover To assemble salad: Place the frisee and arugula (or Spring Mix) into serving bowl and toss. Drizzle with enough vinaigrette to coat greans, lightly. Add Pears. Toss gently. (Do not saturate the greens with dressing!) To serve: Divide the dressed salad between 4 chilled serving plates and sprinkle with chopped hazelnuts and serve immediately. note: * * Peeling Pear is optional-I love it natural. I've also tried this salad with a Raspberry Vinaigrette and loved it too. __________________ "MAKE AMERICA THINK AGAIN"