recipes
| Rogue Valley Pear and Hazelnut Salad with Hazelnut Vinaigrette Mix the mustard, salt, pepper and vinegar in a bowl.
Ingredients
- 2 medium pears � washed, cored, and sliced
- 1 large bunch arugula � washed
- or substitute mixed baby greens if desired
- � cup toasted hazelnuts � skins removed as much as possible
- 1 small shallot � minced
- 1 teaspoon Edmund Fallot Dijon Mustard
- 3 Tablespoons Golden Balsamic Vinegar (you may substitute champagne vinegar)
- approx. 6-9 Tablespoons Hazelnut oil
- sea salt and cracked pepper to taste
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