Pear, Celery & Hazelnut Salad
Makes 4-6 Servings
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WINE PAIRING | |
|---|---|---|
| Sauvennières or Riesling | ||
This extra-light salad features ingredients with textures showcasing a range of crispness. Its flavor is playful, yet satisfying – intensely nutty hazelnuts balanced with fruity, light pear.
INGREDIENTS
- 1 Asian Pear
- 3 Celery Stalks
- 1 cup Celery Root, peeled & finely julienned
- 2 tbsp Fresh Parsley, roughly chopped
- 2 tbsp inner, light green Celery Leaves
- 1 tsp of Lemon Juice
- ½ cup Hazelnuts (skin on or skinless)
- 1 tsp Whole Grain Dijon Mustard
- ½ cup Extra Virgin Olive Oil (we used Koroneiki Olive Oil)
- 2 tbsp D’anjou Pear Vinegar
- ½ tsp Honey
- Salt & Pepper to taste
Optional: Goat Cheese (Chevre)
DIRECTIONS
1
Preheat your oven to 350 degrees.
2
Cut the pear into matchsticks (large julienne/batonnet). Toss the pieces with the lemon juice.
3
Slice the celery stalks paper thin on the bias.
4
Peel & julienne the celery root.
5
Spread the hazelnuts out on a baking sheet and toast them in the oven until lightly browned and aromatic (8-10 minutes). Remove them from the oven & cut them in half.
6
Toss the pears with the celery slices, celery root, parsley & celery leaves.
- Make the vinaigrette:
7
In a small bowl whisk together the whole grain mustard and pear vinegar.
8
Add the honey and continue to whisk.
9
Slowly drizzle in the extra virgin olive oil, whisking constantly, until a smooth emulsion is formed (alternatively, you could combine all the ingredients in a bottle and shake).
10
Add salt & pepper to taste.
11
Drizzle about ½ of the vinaigrette over the pear & celery. Toss to combine. Add as much of the rest of the dressing as needed & toss again.
12
Taste & add additional salt & pepper as necessary.
13
Put the salad on plates and top with the hazelnuts and (if desired) crumbled goat cheese.
14
Serve.