Grilled Pear Salad with Arugula and Hazelnuts
Recipe Type: Side, Salad
A simple to make, elegant salad is just what your weeknight routine called for.
  • 2 tablespoons olive oil, divided
  • 8 ripe but very firm pears (D’anjou or any variety with a thin, easy-to-eat skin)
  • ¾ teaspoon kosher salt
  • 10 cups (about 6 ounces) baby arugula leaves, room temperature
  • ½ cup toasted, unsalted hazelnuts, roughly chopped (see Kitchen Tip)
  • ½ pound Gruyere cheese, cut into ¼-inch dice
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon kosher salt
  • 4 tablespoons pear vinegar or cider vinegar
  • 1 teaspoon pear eau de vie, Poire William preferred
  • ¼ cup toasted hazelnut oil
  • ¼ cup good-quality olive oil
  1. Heat a grill pan over high heat. Wipe with a paper towel soaked with 1 tablespoon olive oil. Cut the pears lengthwise, in half, and cut out the center cores with a melon baller or a sharp knife. Cut in half again. Coat with the remaining 1 tablespoon oil. Sprinkle with ½ teaspoon salt and grill face down for about 1 minute, until the pears have dark grill marks and have softened but are not mushy.
  2. Place the arugula leaves in a large bowl and sprinkle with ¼ teaspoon salt.
  3. For the dressing, combine the Dijon mustard, salt, pear vinegar, and eau de vie in a small bowl and whisk together. While whisking, stream in the hazelnut oil and then ¼ cup olive oil slowly until emulsified.
  4. Pour the dressing over the arugula, and toss. Divide the arugula evenly between 8 plates, placing it to one side of the plate. Cut the pears into quarters and place 4 quarters on each plate. Scatter equal portions of nuts and cheese over each plate, and serve.
Recipe by Honest Cooking at