Pear-Hazelnut Salad

Serving size:
 8 Servings


    • 1 t
    • Dijon mustard
    • 1⁄3 c
    • red wine vinegar
    • 2 T
    • balsamic vinegar
    • 1 c
    • olive oil
    • salt (to taste)
    • black pepper (to taste)
    • 2 lb
    • lettuce (try a combination of greens: Bibb lettuce, arugula, etc)
    • 2
    • pears (Seckel, Comice, or Bosc, peeled and cut into 1/4" slices)
    • 1 c
    • hazelnuts (unsalted, chopped, lightly toasted)
    • 1 c
    • feta (goat and sheep's milk, crumbled)
15 minutes
Ready in
15 minutes


This is a gorgeous rustic salad. Use the most beautiful greens you can find.

Adapted from


Place the mustard, red wine vinegar, balsamic vinegar, and olive oil in a small bowl. Whisk vigorously until combined. Add a sprinkle of salt and pepper to taste.

Mound the lettuce in a large serving bowl. Top with sliced pear and hazelnuts and drizzle with the dressing. Toss well to coat. Sprinkle with the feta cheese, and serve.


Special Diets: