1/2 cup chopped, skinned DRESSING
hazelnuts 1 tablespoon white vinegar
1 4-ounce bag mixed baby 2 tablespoons apricot spread
salad greens (about 8 cups (without chunks), melted
lightly packed) 2 1/2 tablespoons extra-virgin
1/4 cup dried currants olive oil
2 firm but ripe Diamond Fruit 1/2 teaspoon salt
Growers green or red 1/2 teaspoon sugar
1. Preheat oven to 350°F. 2. Spread hazelnuts in a single layer on a rimmed baking sheet. Roast until barely golden, 7-10 minutes. Let cool. 3. Place salad greens, currants and hazelnuts in a large serving bowl. 4. Combine dressing ingredients and whisk or shake to blend. Taste and adjust the seasoning if necessary. 5. When ready to serve, core and cut each pear into 8 wedges. 6. Give the dressing a last-minute shake and pour over the salad. Toss gently and divide among 4 plates. 7. Scatter cheese over the salads and arrange 4 pear slices around each one. Serve immediately. Makes 4 servings.
DRESSING
1/2 cup sugar
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon grated onion
1 cup canola oil
1 kiwifruit, peeled and chopped
1 tablespoon poppy seeds
10 cups mixed salad greens
1 small red bell pepper, diced 2 WesPak nectarines, sliced thin 3 ounces crumbled goat cheese 1/2 cup pecans, toasted
1/2 cup sweetened dried cranberries, plus more for garnish
Salt and pepper
1. To prepare the dressing, mix sugar, vinegar, salt, dry mustard and onion in a food processor.
2. With the motor running, gradually add oil in a steady stream. 3. Add kiwifruit and mix until dressing has thickened. Fold in poppy seeds. 4. In a salad bowl, combine salad greens, bell pepper, nectarines, cheese, pecans and cranberries. Add salt and pepper to taste. 5. Drizzle salad with dressing to taste and toss to lightly coat. 6. Garnish with a few dried cranberries. Makes 6 servings. Brands may vary by region; substitute a similar product.
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