Ingredients:
- * 1 tbsp champagne vinegar
- * 2 tbsp extra virgin olive oil
- * salt to taste
- * pepper to taste
- * for the salad:
- * 4 oz salad greens (i used green and red leaf lettuce thi time)
- * 1/3 cup hazelnut
- * 2 oz soft goat cheese (humboldt fog in thi case)
- * 1 ripe pear
Instructions:
- Wash, dry and shred greens.
- Dry-toast hazelnuts in a large pan for several minutes, stirring constantly. Remove when they become hot and fragrant and are just starting to brown.
- Cool and chop hazelnuts.
- Halve pear, core, slice into thin wedges.
- Crumble goat cheese.
- Combine dressing ingredients with greens in a large bowl, toss.
- Serve greens onto salad plates.
- Top with chopped hazelnuts, pears, crumbled goat cheese.
