Go nuts! Pear, hazelnut salad offers a taste of Oregon
2 tablespoons honey
Kosher salt
Freshly ground black pepper
1 cup blanched hazelnuts
10 ounces arugula
4 ounces blue cheese
In a saucepan large enough to fit the pear halves in one layer, pour in the wine; add the bay leaves and cinnamon stick, and bring to a boil. Add the pears, reduce heat to low, and simmer for 20 minutes. The pears will be soft and take on the hue of the wine.
Preheat the oven to 400 F.
Remove the pears and let cool. Remove the cinnamon and bay leaves from the wine, and raise the heat to bring the wine to a boil. Reduce the wine until it is syrupy, about 15 minutes. Whisk in the olive oil and honey, and season with salt and pepper to taste. Set the dressing aside to cool.
Meanwhile, spread the hazelnuts in a single layer on a baking sheet. Toast in the oven for 8 to 10 minutes, watching them to make sure they don't burn. They're ready when you can smell them. Chop coarsely.
Toss the arugula in the dressing and divide among four salad plates. Slice each pear half into 6 slices and arrange over the arugula. Crumble the blue cheese and scatter it and the hazelnuts over the salads. Season to taste and serve.
(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)
