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Celery Pear and Hazelnut Salad

celery pear and hazelnut salad topped with blue cheese and pear vinaigrette
  • Serves:  8
  • Prep Time:  25 min
  • Cook Time:  0 min

Ingredients

Vinaigrette

  • 1 large ripe pear, peeled and cored
  • ½ cup extra-virgin olive oil
  • 2 tablespoons unfiltered apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon fresh lemon juice, (from 1 lemon)
  • 1 tablespoon minced fresh tarragon

Salad

  • 8 celery ribs, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 1 to 2 pears, sliced or chopped
  • ½ cup hazelnuts, toasted, chopped, plus more for serving
  • ½ cup shaved parmesan, optional
  • ½ cup golden raisins
  • 2 tablespoons chopped fresh tarragon, chopped plus more for serving
  • Fennel fronds, for garnish, optional

Method

  1. Make the vinaigrette. In the base of a blender, combine the pear, olive oil, vinegar, honey, salt, pepper, and lemon juice. Blend until smooth. Stir in the minced tarragon.
  2. Make the salad. In a large bowl, toss together the celery, fennel bulb, pears, hazelnuts, parmesan (if using), raisins, and tarragon. Add the dressing and toss to coat.
  3. To serve, divide the salad among 8 bowls. Sprinkle with the fennel fronds, tarragon, and hazelnuts.