Pear, Roast Onion, Hazelnut and Cashel Blue Cheese Salad
- Servings: 6
- Preparation Time: 20 minutes
- Total Cooking time: N/A
If time and money are in short supply, use creativity to turn small splurges into celebrations. Here are holiday recipes that won’t break the bank nor leave you exhausted afterwards.
Each recipe features an affordable import – butter and cheeses from Ireland, where cows are grass-fed and milk from small farms is used to make prized dairy products. (Family Features)
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | red onion, peeled | |
| Olive oil, Salt and pepper | ||
| 3 | pears (not too ripe) | |
| 2 | Tbsp | Kerrygold Unsalted Irish Butter |
| 2 | oz | hazelnuts, lightly toasted, halved |
| 5 | oz | baby greens (watercress, baby spinach and frisée) |
| 10 | oz | Cashel Blue cheese, crumbled |
| Dressing | ||
| 2 1/2 | tsp | white wine vinegar |
| 1/4 | tsp | Dijon mustard |
| to taste | Salt and Pepper | |
| 4 | Tbsp | hazelnut oil |
| 2 | Tbsp | light olive oil |
| 1 1/2 | tsp | superfine sugar (or to taste) |
To prepare:
Preheat oven to 350°F. Halve onion and cut it into crescent slices. Put into a small ovenproof dish, drizzle with olive oil and season with salt and pepper. Roast about 20 minutes, or until soft with slightly caramelized tips. Keep warm.
Whisk dressing ingredients together. Halve and core pears, then cut lengthwise into slices slightly thicker than 1/4 inches. Melt butter in a frying pan and quickly sauté on each side until golden. Don’t overcook – they should still hold their shape.
Toss salad greens with nuts, using most of the dressing; divide among 6 plates. Add pear and onion slices to each plate and scatter with cheese. Drizzle each plate with the rest of the dressing.
For more holiday recipes, visit kerrygoldusa.com.
