Bosc Pear, Currant, and Hazelnut Salad
Servings Prep Time
3servings 20minutes
Servings Prep Time
3servings 20minutes
Ingredients
  • 1/4to 1/2 cup whole raw hazelnuts
  • 2tablespoons fresh lemon juicefrom about half a lemon
  • 1tablespoon olive oil
  • Pinch of coarse salt
  • 2cups roughly chopped arugula/mizuna greens
  • 1 Bosc pearssliced
  • 1/4cup dried currants
Instructions
To Roast Hazelnuts:
  1. Roast whole hazelnuts at 350°F for 10 minutes. Allow to cool completely, and rub the skins off after cooling. Pulse in the food processor to chop finely (but don’t overdue it or you will wind up with dust!) and measure out 1/4 cup.
To Make Salad:
  1. Whisk together lemon juice, olive oil, and salt in a small bowl to make the dressing. Taste on a piece of arugula and add more oil, lemon juice, or salt as desired. Combine all ingredients with the dressing in a large bowl immediately before serving, tossing well.