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This tangy-sweet salad is a good excuse to explore the gourmet cheese section of your supermarket and try something like Zamorano, a cheese made from aged sheep’s milk in the Castile-León region of Spain.
To make Salad: Preheat oven to 400°F, and line baking sheet with foil. Whisk together maple syrup and hazelnut oil in bowl. Brush oil mixture on pears, and place cut-side down on prepared baking sheet. Roast 22 minutes, or until pears are tender and cut sides caramelized. Set aside to cool.
Reduce oven heat to 350˚F. Spread hazelnuts on baking sheet, and toast 7 minutes, or until browned. Transfer to kitchen towel, and rub off skins with towel. Cool, chop, and set aside.
To make Beet Dressing: Whisk together oil, vinegar, shallot, honey, and mustard in bowl. Stir in beets, and season with salt and pepper. Toss arugula with Beet Dressing in bowl. Divide among 8 plates, and top each with pear half. Shave cheese over each salad with vegetable peeler, and sprinkle with hazelnuts.
- Calories 246
- Carbohydrate Content 24 g
- Cholesterol Content 9 mg
- Fat Content 15 g
- Fiber Content 4 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 211 mg
- Sugar Content 16 g