This salad showcases the state's culinary gems: Willamette Valley hazelnuts, Hood River pears and Rogue Creamery's famous blue cheeses. It's a classic salad combination, dressed with a warm bacon-maple vinaigrette. This recipe is adapted from chef Intaba Liff-Anderson of Fireworks Restaurant in Corvallis.
Makes about 4 servings
For The Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1/8 cup bacon drippings
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
2 ounces bacon, cooked until crisp, drained and crumbled
Mix everything together in a blender, including the bacon, and process until nearly smooth. It's fine if some nubs of bacon remain. Extra dressing stores in the refrigerator. Just be sure to warm it before serving.
For The Candied Hazelnuts
1/2 cup whole hazelnuts, skinned
1 tablespoon maple syrup or honey
1 tablespoon water
Mix ingredients together well. Pour onto greased sheet pan and bake at 350 degrees until toasted, about 12 minutes, until liquid becomes sticky and starts coating nuts. Upon removing, stir nuts to fully coat. Coating will harden when nuts cool. Chop nuts coarsely when they do.
For The Salad
6 cups mesclun greens, washed and dried
2 pears, cut into 1/4-inch slices (can substitute apples)
1 cup blue cheese, crumbled
Toss the greens with desired amount of the warm bacon-maple vinaigrette in a large bowl. Evenly arrange pear slices over the greens and then sprinkle with cheese and the candied hazelnuts before serving.
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