Pear and Hazelnut Salad With Hazelnut Vinaigrette

Time 30 minutes
Yields Serves 4
Pear and Hazelnut Salad With Hazelnut Vinaigrette

Hazelnut vinaigrette


Combine the vinegar, shallot and salt in a medium bowl and set aside for 15 minutes. Add the hazelnut and olive oils and whisk well until the dressing is thick and smooth. Season with pepper to taste. Taste and adjust the amount of vinegar or oil if needed. Makes about 1/2 cup.



Place the nuts and pears in a bowl, sprinkle with a few dashes of salt and toss with enough dressing to coat lightly.


Divide the watercress among 4 chilled plates, then distribute the nuts and pears evenly among the greens.

Vary the colors in the salad by using green and red Bartlett pears. Look for hazelnut oil at specialty food stores and markets. It has a short shelf life; once opened, it will keep about 6 months in the refrigerator. You’ll probably have enough vinaigrette left over for another use.

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