RECIPES  OF THE WEEK

Pear-Hazelnut-Blue Cheese Salad

1 head red leaf lettuce, washed and dried
2 Bartlett pears, cored and thinly sliced
½ cup hazelnuts, toasted and coarsely chopped
3 oz. crumbled blue cheese
Salt to taste
2 Tbs. champagne vinegar
6 Tbs. hazelnut oil
1 tsp. lemon juice

In a large salad bowl, whisk together the vinegar, lemon juice, and a pinch of salt. Slowly whisk in the oil until emulsified.

Tear the lettuce and toss gently with the pear slices and dressing. Place the salad on the plates. Sprinkle with blue cheese and hazelnuts.