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Pear Salad with Blue Cheese and Hazelnuts

Prep Time 20 mins
Total Time 20 mins
Servings 4 individual salads


  • 1 head red leaf lettuce roughly torn
  • 4 oz crumbled blue cheese I used Point Reyes
  • ½ cup peeled hazelnuts toasted
  • 1 ripe Anjou pear cored, and sliced thinly.

_For the dressing_

  • ½ shallot minced
  • 3 tablespoons apricot jam
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons olive oil
  • salt and pepper to taste


  • Prepare the dressing by whisking together the shallot, apricot jam, rice wine vinegar, and olive oil. Taste and season with salt and pepper as necessary. Set aside. (Gets better the longer the shallots have to soak in the vinaigrette).
  • Meanwhile roast your hazelnuts - bake for about 13 minutes in a 350 degree oven, or until richly toasted.
  • In a large salad bowl toss the greens with the dressing until dressed to your liking.
  • Plate the salads by arranging lettuce onto 4 plates and dividing the pear slices, blue cheese, and hazelnuts evenly between the plates.
  • Serve immediately.