Balsamic Pearberry Salad with Hazelnuts

Summer and Oregon's Willamette Valley early fall flavors come together in this beautiful salad that is as easy to make as it is to transport. Fancy food falls apart. But this lavish looking salad stays together even after being saran-wrapped and shut in the trunk. Excellent warm or cold, Balsamic Pearberry Salad is good to go!That is exactly why I'm bringing it to Erin's Friday Potluck at Ekat's Kitchen.

Balsamic Pearberry Salad

Ingredients
3 pears
1 cup frozen strawberries (raspberries would work beautifully as well)
3 tbsp hazelnuts, chopped and toasted
3 tbsp balsamic vinegar
1 lemon

Directions

1. Halve and core (I use a melon baller).

With the cut side down, thinly slice. Holding slices together, transfert to a pretty serving plate and press sliced pear across to fan the slices.

Repeat with remaining halves working quickly to avoid fruit discoloration. As soon as pears are arranged, squeeze lemon over the top for flavor but also to preserve color.

2. Meanwhile, heat frozen strawberries and vinegar in a small covered saucepan over medium heat until strawberries have thawed. Once thawed, uncover pan and turn heat up until the balsamic vinegar has reduce down (thickens and bubbles). Remove from heat and let cool in pan.

3. Chop hazelnuts and place into a dry skillet, toasting over medium high heat, moving constantly, until fragrant and just begining to brown. Remove from heat.

4. Assemble salad by drizzling strawberry mixture over pears and sprinkling with toasted nuts.

Serves 6

I served this salad with my Balsamic Apricot Glazed Pork Chops. The balsamic in each of the dishes, one raw and the other reduced, echoed eachother nicely and really pulled this light dinner together well.