Ingredients
4 ounces mixed spring greens or arugula
1/4 to 1/3 cup Red Wine Vinegar and Shallot Dressing
1 ripe Bartlett or Concorde pear, cored and diced, divided whole
1/2 cup Albina City Sweet and Salty Hazelnuts, roughly chopped and divided
2 ounces Rogue Oregon Blue Cheese or fresh goat cheese, crumbled
to taste freshly ground black pepper,
Directions
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Place greens in a large salad bowl with half of the diced pears and half of the hazelnuts.
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Drizzle with ¼ cup dressing and gently toss greens. May need to add more dressing to evenly coat the greens.
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Divide on four salad plates and garnish each with remaining pears, hazelnuts and crumbled cheese.
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Finish with freshly ground pepper.
- Tags
- Appetizer Easy Meals Fall Lunch Salad
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