This beautiful fall salad will delight the senses! For best results, use California hazelnuts from a California Certified farmers’ market.
1/2 pound arugula
2 Bartlett pears, sliced
2 shallot cloves, sliced
Parmesan cheese as garnish
1/4 cup of hazelnuts, toasted and chopped
Dressing:
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Honey to taste
Salt and pepper to taste
Preheat oven to 350°F. Roast hazelnuts for 5-10 Minutes, until toasted. Remove from oven and place in a towel, wrap and set aside to cool. Once cool, use the towel to rub off skins. Roughly chop nuts.
Cover shallots with vinegar and a pinch of salt. Set aside to macerate for 5 Minutes. Gradually whisk in olive oil. Combine arugula with all ingredients, dress, and toss together. Using a zester grate cheese on top, serve, and enjoy!
