The first time I had this salad was in 1987 in Normandy, France. I never forgot the juxtaposition of ingredients or the taste of the fresh hazelnut oil. For a heartier salad, add young goat cheese sliced into medallions or crusted with breadcrumbs and warmed.
Ingredients
Salad Components
Arugula
Fresh Pear
Hazelnuts, skinned, toasted and coarsely crushed
Optional Garnishes: Watermelon Radish, Balsamic Pearls or Goat Cheese Medallions
Dressing
½ tsp dry mustard
½ tsp kosher salt
¼ cup apple cider or balsamic vinegar
½ cup neutral oil
2 Tbl hazelnut oil
Instructions
Whisk together the dressing ingredients. Season to taste to strike a balance of acid and salt.
Lightly dress the arugula and plate with the pear, hazelnuts, and watermelon radish. For an extra touch, use balsamic pearls for a garnish.