Grilled Pears with Arugula and Hazelnut Salad
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 5 minutes
This salad is simple, elegant, and fast. What could be better?
2 tablespoons olive oil, divided
8 ripe but very firm pears (D’anjou or any variety with a thin, easy-to-eat skin)
¾ teaspoon kosher salt
10 cups (about 6 ounces) baby arugula leaves, room temperature
½ cup toasted, unsalted hazelnuts, roughly chopped (see Kitchen Tip)
½ pound Gruyere cheese, cut into ¼-inch dice
2 teaspoons Dijon mustard
¼ teaspoon kosher salt
4 tablespoons pear vinegar or cider vinegar
1 teaspoon pear eau de vie, Poire William preferred
¼ cup toasted hazelnut oil
¼ cup good-quality olive oil
- Heat a grill pan over high heat. Wipe with a paper towel soaked with 1 tablespoon olive oil. Cut the pears in half lengthwise, and cut out the center cores with a melon baller or a sharp knife. Cut in half again. Coat with the remaining 1 tablespoon oil. Sprinkle with ½ teaspoon salt and grill face down for about 1 minute, until the pears have dark grill marks and have softened but are not mushy.
- Place the arugula leaves in a large bowl and sprinkle with ¼ teaspoon salt.
- For the dressing, combine the Dijon mustard, salt, pear vinegar, and eau de vie in a small bowl and whisk together. While whisking, stream in the hazelnut oil and then ¼ cup olive oil slowly until emulsified.
- Pour the dressing over the arugula, and toss. Divide the arugula evenly between 8 plates, placing it to one side of the plate. Cut the pears into quarters and place 4 quarters on each plate. Scatter equal portions of nuts and cheese over each plate, and serve.
You can find toasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe. If someone at your table is allergic to nuts, try toasted sunflower seeds instead.