Stuffed Monster Heads
Cranberry Pear Hazelnut Salad
This is a bright colorful salad with a marvelous taste. It blends three of my favorite tastes of autumn together with a punch. The bleu cheese and the whole combination of ingredients may seem very odd, but it really is a sublime salad. You can use your favorite lettuce mixture in this salad if desired, but the one below is a tasty and attractive mix with the other salad ingredients.
1/3 cup pear juice
2 tablespoons rice vinegar
4 tablespoons oil
1 teaspoon minced shallots
2 teaspoons fresh thyme, minced
squeeze of lemon juice
2 heads Belgian endive
1 bunch watercress
2 heads radicchio
3 pears, thinly sliced
1/2 cup dried cranberries
1/4 cup chopped toasted hazelnuts
2 tablespoons bleu cheese
In a small bowl whisk together the pear juice, vinegar, oil, shallots, thyme, and lemon juice. Wash and tear the endive, watercress and radicchio into bite sized pieces, reserving 3 whole leaves of radicchio and 3 leaves of Belgian endive. Mix the torn leaves with the pears, cranberries, hazelnuts, and bleu cheese. Arrange on the whole leaves and drizzle with the dressing.
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