Roasted pear salad with pomegranate and hazelnut vinaigrette

    29 min

    Enjoy this fancy but pretty easy to make roasted pear salad with pomegranate and hazelnut vinaigrette recipe. It’s a perfect blend of different flavours, heat and sweet.


    Essex, England, UK
    1 person made this

    Serves: 6 

    • 50g toasted hazelnuts, ground
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • 120ml extra virgin olive oil
    • salt and pepper to taste
    • 2 tablespoons butter
    • 2 tablespoons sugar
    • 3 pears, cored and halved
    • 4 heads lettuce, torn
    • 4 chicory, sliced
    • 225g baby rocket leaves
    • 125g Gorgonzola cheese
    • seeds from 1 medium pomegranate

    Prep:25min  ›  Cook:4min  ›  Ready in:29min 

    1. Whisk together the nuts, vinegar and honey. While whisking constantly, slowly keep adding the olive oil at regular intervals just as you would do to make mayonnaise. Add all the oil and keep incorporating air by whisking until the mixture thickens. Add salt and pepper to taste and place in the fridge.
    2. Heat the butter in a pan on a medium high heat. Add the sugar and swirl around. Allow the sugar to caramelise just a little bit before adding in the pears. Keep the pears moving around so that they become golden brown all over. Cook for approximately 4 minutes and transfer on to a tray for cooling.
    3. Put the pears, lettuce, chicory and rocket in a salad bowl and toss to blend. Lightly drizzle 6 tablespoons of vinaigrette on to the salad and evenly toss using hands. You may add more vinaigrette, salt and pepper to taste. Once done, sprinkle Gorgonzola cheese and the pomegranate seeds on top immediately before serving.

    See it on my blog

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