Follow these steps for perfect results
rice vinegar
fresh orange juice
honey
kosher salt
freshly ground pepper
hazelnut oil
spring greens mix
hazelnuts
coarsely chopped, toasted
pomegranate seeds
fresh
fresh chives
1-inch pieces
Asian pears
cored and sliced
Whisk together rice vinegar, orange juice, honey, kosher salt, and freshly ground pepper in a small bowl.
Slowly whisk in hazelnut oil until emulsified.
Toast hazelnuts in a dry pan over medium heat until fragrant and lightly browned (about 5 minutes).
Place spring greens mix in a large bowl.
Add toasted hazelnuts, pomegranate seeds, fresh chives, and sliced Asian pears to the greens.
Drizzle the vinaigrette over the salad.
Toss gently to combine all ingredients and coat with the dressing.
Serve immediately.
Expert advice for the best results
Toast the hazelnuts just before adding them to the salad to maintain their crunch.
Dress the salad just before serving to prevent the greens from wilting.
For a richer flavor, use a high-quality hazelnut oil.
Everything you need to know before you start
5 minutes
The vinaigrette can be made ahead of time. Do not assemble the salad until just before serving.
Arrange the salad on a chilled plate, artfully drizzling with any remaining vinaigrette. Garnish with a few extra pomegranate seeds and chives.
Serve as a light lunch or a side dish.
Pair with grilled salmon or chicken.
The acidity of the Riesling complements the sweetness of the pear and tanginess of the vinaigrette.
A refreshing and light accompaniment.
Discover the story behind this recipe
Combines Asian ingredients with Western salad traditions.
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