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Arugula, Pear And Hazelnut Salad Recipe

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maheen from lhr
Ingredients
  1. 10 ozs Arugula (Rocket)
  2. 1/2 cup Cheese
  3. 2 servings Maple-Dijon Vinaigrette
  4. 1 medium (approx 2-1/2 per lb) Pears
  5. 40 nuts Hazelnuts or Filberts
Method
  • Use the Atkins recipe to make Maple-Dijon Vinaigrette for this recipe. This salad is delicious served with salmon.
  • 1- Toast hazelnuts in a dry skillet for about 15 minutes or toast on a sheet pan in an oven at 350°F (stir 2-3 times for both methods); allow to cool and gently rub off outer skin, coarsely chop, and set aside.
  • 2- Make the Maple-Dijon Vinaigrette and toss 4 tablespoons with the arugula and Gorgonzola cheese. Transfer to serving plates.
  • 3- Arrange the pear slices in a fan on top and sprinkle with hazelnuts.
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