Oregon Salad

 

This colorful salad features Oregon’s bounty, pears and hazelnuts in a zippy cranberry dressing.

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Servings

  • 1 head red leaf lettuce

  • 1 firm ripe pear, cored and thinly sliced

  • ½ small red onion, sliced into thin rings

  • 1 cup raw hazelnuts, toasted

  • 2 tsp plus ¼ cup olive oil

  • 2 shallots, peeled and thinly sliced

  • 1 cup fresh cranberries

  • Zest of 1 orange

  • Juice of 1 orange

  • 3 Tbsp balsamic vinegar

  • 1-2 Tbsp maple syrup

  • ½ tsp sea salt

Instructions

1. Spread hazelnuts on a cookie sheet or in a shallow baking dish. Roast at 350°F for 15-18 minutes.
2. Let cool, then rub nuts with a towel to remove loose skins.
3. Wash lettuce. Cut into bite-sized pieces or chiffonade into ½’ wide strips. Spin dry in a salad spinner and transfer to a large bowl.
4. Add the sliced pears, onion, and hazelnuts and toss.
5. Heat a small skillet over medium heat. Add 2 tsp olive oil and the shallots and sauté for 3-5 minutes, or until soft.
6. Add cranberries and continue to sauté until the cranberries are soft and have ‘popped.’
7. Transfer the mixture to a blender along with remaining dressing ingredients and blend on high until smooth.
8. For a thinner consistency add a few tablespoons of water and blend again.
9. Drizzle the dressing over the salad and serve immediately.