Easy Winter Pear Salad with Candied Hazelnuts Recipe

Ingredients

For the Rosemary Candied Hazelnuts

1 cup blanched hazelnuts, coarsely chopped
1/4 cup packed light brown sugar
1 tablespoon water
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt

For the Balsamic Fig Vinaigrette

2 tablespoons balsamic vinegar
2 tablespoons fig preserves
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 tablespoons extra-virgin olive oil

For the Winter Pear Salad

4 heads butter Bibb lettuce or baby butter lettuce, roughly torn
2 medium ripe but firm pears, cored and thinly sliced
1 1/2 cups pomegranate arils
3/4 cup shaved aged Gouda cheese
1 tablespoon lemon juice, optional

Directions

Step 1: Toast the Hazelnuts

Place a large skillet over medium heat. Add the chopped hazelnuts and toast for about 3 minutes, stirring frequently, until fragrant and lightly golden.

Step 2: Candy the Hazelnuts

Add the brown sugar, water, rosemary, cayenne pepper, and salt to the skillet. Stir constantly as the sugar melts and coats the hazelnuts.

Continue cooking for about 2 minutes, or until the mixture appears glossy and caramelized.

Step 3: Cool the Candied Hazelnuts

Transfer the candied hazelnuts to a parchment-lined baking sheet or plate. Spread them into a single layer and allow them to cool completely. 

Once cooled, break apart any large clusters.

Step 4: Prepare the Balsamic Fig Vinaigrette

Whisk the balsamic vinegar, fig preserves, Dijon mustard, salt, and black pepper together in a small mixing bowl until smooth.

Slowly drizzle in the olive oil while whisking continuously. Continue whisking until the vinaigrette is creamy and fully emulsified. Set it aside until ready to serve.

Step 5: Prepare the Pears

Wash and core the pears, then slice them thinly. If desired, lightly coat or brush the pear slices with lemon juice to help prevent browning.

Step 6: Dress the Lettuce

Place the torn butter lettuce in a large serving bowl or arrange it on a serving platter. Drizzle approximately half of the balsamic fig vinaigrette over the lettuce and toss gently to coat.

Step 7: Assemble the Salad

Arrange the sliced pears over the lettuce. Scatter the pomegranate arils throughout the salad, then top with the shaved aged Gouda.

Step 8: Add the Candied Hazelnuts

Sprinkle the cooled rosemary candied hazelnuts evenly over the salad.

Step 9: Serve

Serve the salad immediately with the remaining balsamic fig vinaigrette on the side.

Notes

Red d’Anjou pears create a beautiful holiday presentation, but Bartlett and Bosc pears also work well in this recipe. Select pears that are ripe but still firm enough to slice.

The lemon juice is optional, but it can help keep the sliced pears looking fresh if the salad will not be served immediately.

The rosemary candied hazelnuts can be prepared several days in advance. Store them in a sealed container at room temperature for up to 1 week.

Store leftover balsamic fig vinaigrette in an airtight container in the refrigerator for up to 3 days. Shake or whisk it thoroughly before serving.

For the best freshness and texture, store the lettuce, pears, pomegranate arils, cheese, candied hazelnuts, and vinaigrette separately. Assemble the salad shortly before serving.

Blue cheese, goat cheese, or feta may be substituted for the aged Gouda.

For additional seasonal flavor, add dried cranberries, fresh thyme leaves, or baby arugula.

For a heartier meal, top the salad with grilled chicken, roasted salmon, or sliced steak.