Pear & Hazelnut Salad With Crystallized Ginger Dressing

READY IN: 30mins
Recipe by Debbwl

A beautiful fall salad for those Indian summer night. Believe this may have came from an old Sunset Magazine.

Top Review by 2Bleu

As other reviews, we found this a bit overly sweet, and too vinegary. I played with the dressing and reduced the vinegar by a third, replacing it with EVOO and reduced the crystalized ginger to just 1 Tbsp. We liked that better. I used pecans for my plate, and hazelnuts for dh's. You could use any nut you like, as it makes a nice crunch to this salad. Thanks for sharing a nice recipe that just needs some tweaking on the dressing.

Ingredients Nutrition


  1. Spread hazelnuts in a shallow baking pan and toast in 350 oven until pale golden about 10 minutes. Let cool slightly, then rub off as much of skins as possible with your fingers. Chop nuts coarsely and set aside.
  2. In small bowl, stir together vinegar, honey and ginger, set aside. Halve and core the pears, brush cut sides with lemon juice. Line plates with lettuce leaves, arrange pear halves, cut side up on lettuce. Spoon on dressing and sprinkle hazelnuts.

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