Pear, Hazelnut, And Blue Cheese Salad
- 1 cup whole hazelnuts in the skins
- 8 cups mixed salad greens (such as red leaf, green leaf, Bibb)
- 2 ripe red Bartlett pears, unpeeled and thinly sliced
- 2 ripe green pears such as Anjou, unpeeled and thinly sliced
- 1 (4-ounce) package blue cheese, crumbled
- Freshly ground pepper (optional)
- Place hazelnuts in an ungreased 15" x 10" x 1" jellyroll pan. Bake at 350u0b0 for 12 to 15 minutes or until skins begin to split. Transfer hot nuts to a colander, and cover with a kitchen towel. Rub nuts briskly with towel to remove skins; chop nuts.
- Combine salad greens, sliced pears, hazelnuts, and blue cheese in a large bowl; toss gently. Pour Raspberry Vinaigrette over salad just before serving; toss gently. Sprinkle with freshly ground pepper, if desired.
skins, mixed salad greens, bartlett, blue cheese, freshly ground pepper
Taken from www.myrecipes.com/recipe/pear-hazelnut-blue-cheese-salad (may not work)