You'd be wrong.
Here's the downside: when I post a recipe like this, it gives away my secret about how incredibly easy it is to make.
This salad tastes so good, with great flavours that complement each other perfectly, that you'd expect I spent hours putting it together. Until you read the recipe that I've posted on my blog and realize I assembled the whole thing in ten minutes.
So if I have you over to dinner, you won't be able to exclaim, "Beth, you shouldn't have gone to so much work!" I won't be able to blush modestly and say, "Your friendship is worth it."
But you'll know in advance how awesome this salad is. And maybe you'll even serve it to me!
Warm Pear and Hazelnut Salad
(from Canadian Living magazine)
Note: Unless you're making this for a large group, half a recipe will do.
1 Tbsp butter
2 firm ripe pears (such as Bartlett), cored and cut in 1/4 inch thick slices
3 Tbsp sherry vinegar
1 Tbsp packed brown sugar
3 Tbsp olive oil
1 tsp Dijon mustard
1 tsp liquid honey
1/4 tsp salt
12 cups baby arugula
3 1/2 ounces (100 grams) Cambozola cheese, broken in chunks
1/4 cup skinned toasted filberts (or hazelnuts)
In skillet, melt butter over medium-high heat. Add pears and cook for 1 minute. Add 1 Tbsp of the vinegar and brown sugar; toss to coat. Cook until fork-tender, about 2 minutes.
Meanwhile, in large bowl, whisk together olive oil, remaining vinegar, mustard, honey, and salt. Toss with arugula. Divide among four plates. Sprinkle with cheese, filberts and warm pears.