Thursday, July 17, 2008

Recipe of the Week: Carmelized Pear and Hazelnut Salad

Donna Hay is an Australian-based food stylist, author and magazine editor and one of the best-known names in cookbook and magazine publishing in the world. I stumbled upon this salad in the Oregonian a few years ago and have been serving it to friends and family even since.




DONNA HAY'S CARMELIZED PEAR AND HAZELNUT SALAD

INGREDIENTS:
4 TBS White Wine Vinegar
½ stick of Butter
2 TBS (heaping) Brown Sugar
2 ripe pears, quartered and cored with skins on
½ cup chopped hazelnuts
Blue Cheese Crumbles
1 bag pre-packaged baby greens

DIRECTIONS:
1. Put vinegar, butter and brown sugar in a pan over medium heat and cook until butter is melted and mixture begins to mix together and bubble.
2. Place pears and hazelnuts in mixture and cook 5 minutes, turning pears once, coating with mixture.
3. Place mixed greens on 4 plates, top with 2 slices of pear and ¼ of hazelnuts along with about a teaspoon of pan liquids. Top with blue cheese crumbles and serve.

Makes 4 servings
Enjoy!
Stacy