This week we have a delicious and exotic salad with pears, candied walnuts and hazelnuts, and Humboldt Fog cheese. Give it a try and you won’t regret it!
1 ripe Bartlett pear
2 heads red butter leaf lettuce
3 oz. Humboldt Fog cheese
2 cups hazelnuts (or other nuts if desired)
¼ cup sugar
1 tbsp. water
¼ teaspoon cayenne pepper
1 tbsp. balsamic (plus more)
1 tbsp. olive oil
¼ teaspoon salt
Preheat oven to 300. Prepare baking sheet with butter. In a small saucepan combine sugar, water, and cayenne over medium heat. Bring to a boil then remove from heat and stir in hazelnuts and immediately spread over baking sheet. Sprinkle with kosher salt and bake for 20 minutes, stirring every 5.
To make vinaigrette, juice orange and add balsamic vinegar, olive oil, and salt. Toss desired amount with lettuce and divide onto 4 plates. Slice pear and lay a few slices along each salad. Sprinkle with Humboldt fog and candied hazelnuts. Drizzle with balsamic for serving. Enjoy!
Original Recipe and Photo by Kayla Waldorf
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