Buttery and slightly sweet, hazelnuts are one of the most delicious treasures of Oregon. Family-owned hazelnut orchards -- nestled between the temperate sweet spot of the Pacific Ocean and the Cascade Mountains -- completely capture the beauty of the Pacific Coast. It's the last, but certainly not least of the eight regions that I feature in my newest cookbook, "Big American Cookbook" ($40, Grand Central Life & Style).

Even if you haven't traveled west of the Rockies, one bite of this salad will send you on a first-class trip to Oregon. What I love most about this dish is its ability to satisfy all cravings, due in part to the variety of textures, a critical factor in a salad's satiation scale for me. Toasting the hazelnuts adds richness and crunch, while poaching the Anjou pears in pinot noir brings a warmth and heartiness to this light dish.

Pinot noir is another gem of Oregon because, similar to hazelnuts, grapes grow particularly well in this part of the country. Slice the tenderized pears atop the peppery arugula and crumble with a local blue cheese for a tangy garnish. If there's a better celebration of a state's agricultural prowess on one plate, I'm unaware of it.

Pear and Hazelnut Salad

Serves 4

1 bottle pinot noir or other dry wine

2 bay leaves

1 cinnamon stick

2 Anjou pears (or other firm pears), peeled, cored and halved

1/4 cup extra-virgin olive oil

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