Salad: United States – Pacific Northwest (Oregon) – Oregon Hazelnut and Pear Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 7 min

Total 30 min

Ingredients

- 6 oz (170 g) mixed salad greens (spring mix, baby spinach, or arugula)
- 2 ripe but firm pears (Bartlett or Anjou), about 1 lb (450 g) total, cored and thinly sliced
- 1/2 cup (60 g) Oregon hazelnuts, toasted and coarsely chopped
- 4 oz (115 g) Oregon goat cheese (chevre), crumbled
- 1/3 cup (50 g) dried cherries (or dried cranberries)
- 1/4 small red onion, very thinly sliced (about 1 oz / 30 g)
- 3 tbsp (45 ml) hazelnut oil or walnut oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp kosher salt, plus more to taste (or 1/8 tsp table salt)
- 1/4 tsp freshly ground black pepper, plus more to taste
- Optional: 1 tbsp (15 ml) lemon juice (to prevent pear browning if making ahead)

Instructions

Short Description:
A crisp mixed-green salad topped with sliced local pears, toasted Oregon hazelnuts, tangy goat cheese, and dried cherries, finished with a honey-apple cider vinaigrette. Bright, crunchy, and sweet-savory—showcasing Oregon's orchard and nut harvests.

Regional Notes:
This version highlights Oregon-grown hazelnuts and locally sourced pears, commonly available in fall and winter markets in the state. The vinaigrette uses apple cider vinegar and a nut oil to reflect Pacific Northwest pantry items, and dried cherries nod to regional fruit production.

1. Toast the hazelnuts: heat a dry skillet over medium heat. Add the hazelnuts and toast, stirring frequently, until fragrant and skins blister, 5–7 minutes. Transfer to a clean kitchen towel, rub to remove loose skins if desired, let cool, then coarsely chop.
2. Make the vinaigrette: in a small bowl or jar combine hazelnut oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, pepper, or honey as desired.
3. Prepare the pears and onion: core and thinly slice the pears. If not serving immediately, toss pear slices with 1 tbsp (15 ml) lemon juice to slow browning. Thinly slice the red onion and separate into rings.
4. Assemble the salad: in a large bowl, place the mixed salad greens. Add about half of the vinaigrette and gently toss to coat, adding more dressing to taste—aim for a light, even coating.
5. Plate and finish: divide dressed greens among 4 plates or arrange on a large platter. Top each portion with pear slices, a sprinkle of toasted hazelnuts, a scattering of dried cherries, crumbled goat cheese, and a few red onion slices.
6. Serve: finish with a light grind of black pepper and an optional extra drizzle of vinaigrette at the table. Serve immediately.