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

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.)