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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.
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"All cruelty springs from weakness"
Seneca
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