Pear and Hazelnut Salad with Creamy Cranberry Dressing
Serve this salad when cranberries, pears, and hazelnuts are in season in autumn.
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Cooking tools:
- Blender
- Microplane
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Serving bowl
- Spoon
- Aluminum foil
Ingredients
- 1 head red leaf lettuce, rinsed and torn into pieces
- 1 pears, cored and thinly sliced
- ½ small red onions, sliced into thin rounds
- 1 cup raw hazelnuts, roasted
- ½ cups crumbled feta cheese (optional)
- 2 teaspoons extra virgin olive oil
- 2 small shallots, peeled and thinly sliced
- 1 cup fresh cranberries
- ¼ cups freshly squeezed orange juice
- ¼ cups extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons maple syrup
- 1 teaspoon orange zest
- ½ teaspoons sea salt
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