Roasted Bean Pear And Hazelnut Salad Recipe

Name: Roasted Bean Pear And Hazelnut Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 teaspoon Dijon mustard; 1 garlic clove, minced; 3 tablespoons red wine vinegar, divided; 2 tablespoons olive oil, divided; 1 tablespoon hazelnut oil (optional); 2 tablespoons heavy cream; salt and pepper, to taste; 2 pears, cored and quartered; 1 teaspoon granulated sugar; 1 (15 ounce) can cannellini beans, rinsed and drained; 1/4 cup hazelnuts, toasted and chopped

A stunning autumn salad! Roasted pears and beans meet crunchy hazelnuts in a vibrant vinaigrette. This elegant yet easy recipe is perfect for a light lunch, dinner party, or a sophisticated weeknight meal. Inspired by Vogue's culinary flair, but made for your home kitchen.

Prep Time 20 mins

Cook Time 40 mins

Calories 524.5 kcal

Protein 5g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Bean Pear And Hazelnut Salad

1 teaspoon Dijon mustard
1 garlic clove, minced
3 tablespoons red wine vinegar, divided
2 tablespoons olive oil, divided
1 tablespoon hazelnut oil (optional)
2 tablespoons heavy cream
salt and pepper, to taste
2 pears, cored and quartered
1 teaspoon granulated sugar
1 (15 ounce) can cannellini beans, rinsed and drained
1/4 cup hazelnuts, toasted and chopped

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How to Make Roasted Bean Pear And Hazelnut Salad

**Make the dressing:** In a small bowl, whisk together the Dijon mustard, minced garlic, and red wine vinegar.
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy.
Whisk in the heavy cream and season generously with salt and pepper to taste.
**Prepare the pears and beans:** Preheat oven to 350°F (180°C).
Halve the pears and cut into thirds, removing the core.
In a roasting dish, arrange the pear pieces in a single layer. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of red wine vinegar.
Sprinkle with granulated sugar.
In a separate roasting dish, toss the rinsed and drained cannellini beans with the remaining olive oil.
Arrange the beans in a single layer.
**Roast:** Roast the pears for 25 minutes and the beans for 20 minutes, or until the pears are tender and slightly caramelized and the beans are lightly browned.
**Cool and assemble:** Allow the roasted pears and beans to cool slightly.
In a large serving bowl, gently toss together the cooled pears, beans, and toasted hazelnuts.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill for later. Enjoy!