Razor Family Farms »


Mixed mesclun greens topped with pear slices, roasted hazelnuts, red onions, spiced pecans, shredded smoked Gouda cheese and feta served with a side of homemade honey poppy seed dressing.

This is The Stuff.  The salad that simply says… “more.”  It is pure heaven.  It has the crunch and the melt-in-your-mouth factor and if I weren’t already a married woman — I’d propose to the silly decadent thing.  That’s right… I said it.

  • 2 pears – peeled, cored and sliced
  • about 8 cups of mixed greens
  • 1/4 of a large red onion, sliced
  • spiced pecans and/or hazelnuts
  • 1/4 cup Gouda cheese, sliced or crumbled feta

The Dressing:

  • 1/2 cup local honey
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1/4 cup apple cider or red wine
  • 1 Tbsp freshly grated onion
  • 1 cup extra virgin olive oil
  • a dash of orange juice
  • 1 1/2  Tbsp. poppy seeds

1.) Preheat oven to 275 degrees Fahrenheit.  Arrange hazelnuts on a baking sheet and bake for 20-30 minutes until gently toasted.  Remove from oven.  And if you’re anything like me… belt out some Maria Callas.  Roasted hazelnuts call for opera, folks.

2.)  Warm cider on the stove in a saucepan.  Remove from heat once it steams.  Mix honey, mustard, salt, cider, onion, orange juice, and oil together in a bowl with a whisk.  Add poppy seeds stir gently.  Maria Callas is my opera hero.  I adore her.  Want to know why?  Listen here.

3.) Wash and dry the greens and pears.  Arrange the greens on the salad plates and top with the pear, onion, spiced pecans, still-warm hazelnuts, and cheese.  Pour some poppy seed dressing over it and enjoy.  No… bask in this elegant indulgence and crank up the aria.  Why?  Because you’re worth it.

Now, please do not use any of that powdered aspertamed wannabe cider mix.  I’m telling you: it’s just not the same.  In fact, I would venture to say that cider enthusiasts the world over would gasp and faint at the mere mention of that just-add-water gunk.  No sirree.  Not in my poppy seed dressing.  Go pick on someone else’s poppy seed dressing.

Oh, and the pictorial display is courtesy of Josh’s fancypants camera which I secretly adore.  Drat.  The secret’s out.

  • Michele - This is one of our favorite salads. Sometimes we mix it up and use Blue cheese. Thanks for the inspiration.ReplyCancel

  • Barb - Yummy Lacy! It’s almost midnite and you are making me hungry again!
    Momma BarbReplyCancel

  • Rosa - A delightful salad! Refined, flavorful and autumnal! You can’t get better…



  • Kelly - Heya. Looks good! Maybe we’ll try it when our pears come in around March or April.

    Didja check out my new bloggy thing? I linked to yours.


  • CrossView - It actually looks delicious – and I don’t even like pears! ;o)ReplyCancel

  • Julie at Elisharose - That close up of the spiced pecans about did me in. The whole salad sounds good. I’ve never made poppy seed dressing. Sounds good.ReplyCancel

  • Sally Ferguson - Mmmm. I can almost smell those nuts roasting!
    Thanks for stopping by, Lacy!ReplyCancel

  • Jennifer - YUM!!! Wow does that look fabulous!!

    – JenniferReplyCancel

  • Applie - That looks really good. 🙂ReplyCancel

  • gingela5 - Looks fabulous–if ONLY I liked salad! I do love pears though!ReplyCancel

  • Ann - I adore a good salad, don’t you? Not only can they be uber delicious — but then you get to feel all superior and virtuous afterward too. Nice.ReplyCancel

  • Dawn - That looks amazing. I love salads with fruit and toasted nuts and poppy seeds. I love the crunchy and sweet with the salad greens.ReplyCancel

  • Hazelnut salads | Bestoptionsnew - […] PEAR AND HAZELNUT SALAD : Razor Family FarmsOct 30, 2008 … PEAR AND HAZELNUT SALAD. October 27, 2008|Comments (13). Mixed mesclun greens topped with pear slices, roasted hazelnuts, red … […]ReplyCancel

Your email is never published or shared. Required fields are marked *



S u b s c r i b e
S p o n s o r s