Winter salad with roasted pear, feta and hazelnuts

By Anna Olson
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When serving a salad as part of a casual supper, it is up to you when to serve it. It can start the meal, accompany the main course or even act as a palate cleanser after the meal.



  • 4 medium-ripe pears (Barlett, Bosc or Forelle)
  • 1 shallot, peeled and thinly sliced
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon fresh lemon juice
  • 5 to 6 sprigs fresh thyme
  • coarse sea salt and black pepper


  • frisée, oak leaf, arugula, Belgian endive, radicchio, and/or spinach
  • Sprinkle of red wine or sherry vinegar
  • Drizzle of extra virgin olive oil
  • coarse sea salt and black pepper
  • 3 ounces crumbled feta cheese
  • 1/2 cup chopped toasted & peeled hazelnuts


  1. Preheat the oven to 375 °F (190 C).
  2. For the roasted pears, cut each of the pears into 8 wedges and carve out and discard the cores. Toss the pears with the shallot, maple syrup (or honey), lemon juice, thyme, salt and pepper. Arrange in a baking dish in a single layer and roast uncovered for 20 to 30 minutes, stirring once or twice, until the pears are fork tender. Set aside.
  3. For the salad, drop a generous spoonful of the hazelnut dressing onto the centre of each salad plate and spread out a little. Arrange the greens on top and then drizzle with a little olive oil and sprinkle lightly with salt and pepper. Arrange the warm pear wedges on the greens, and sprinkle with feta and chopped hazelnuts.


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