Salad With Pears Parma Ham And Orange And Hazelnut Vinaigrette Recipes

HAZELNUT AND PEAR SALAD

Hazelnut and Pear Salad image

My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/3 cup plus 1/2 cup chopped hazelnuts, toasted, divided
2 tablespoons plus 1/2 cup chopped red onion, divided
2 tablespoons water
4-1/2 teaspoons balsamic vinegar
4-1/2 teaspoons sugar
1/2 teaspoon salt
1 garlic clove, halved
1/8 teaspoon paprika
1/4 cup olive oil
1 package (5 ounces) spring mix salad greens
1 medium pear, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/4 cup dried cherries

Steps:

For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.

Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.

SALAD WITH PEARS, PARMA HAM, AND ORANGE AND HAZELNUT VINAIGRETTE

Salad With Pears, Parma Ham, and Orange and Hazelnut Vinaigrette image

Make and share this Salad With Pears, Parma Ham, and Orange and Hazelnut Vinaigrette recipe from Food.com.

Provided by Sageca

Categories Pears

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 pears
12 slices parma ham
1 bunch arugula, salad
1 finely chopped red onion
1/4 cup roasted chopped hazelnuts
1 orange, juice and zest of
1 garlic clove, crushed
1/3 cup olive oil
salt and pepper

Steps:

Cut the pears in half and remove the stem. Slice them thinly and mix with arugula and onion in a big bowl.
Mix all the ingredients for the vinaigrette, season with salt and pepper. Pour it over the pear salad and mix. Place the salad in a bowl and cover with plastic wrap. Serve with Parma ham or salami for a picnic.
Salami can replace the Parma ham.

Nutrition Facts : Calories 297.8, Fat 23.4, SaturatedFat 2.9, Sodium 2.9, Carbohydrate 23.4, Fiber 5.6, Sugar 9.7, Protein 2.4

PEAR, PERSIMMON AND HAZELNUT SALAD

Pear, Persimmon and Hazelnut Salad image

Provided by Christine Muhlke

Categories easy, weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1/8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
1/4 cup roasted hazelnuts
1/4 cup crumbled Stilton
1/4 cup pomegranate seeds

Steps:

Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams

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