Oregon Salad


(serves 8)

This is the Pacific Northwest's late autumn flavors at their best.  Pears from the Columbia Gorge, hazelnuts from the Willamette Valley and blue cheese from the Rogue River Valley showcase Oregon’s bounty when tossed with spicy greens and a mustard vinaigrette. It’s a complementary balance to the indulgent foods at the Thanksgiving dinner table and the weeks to follow.


1/3 cup olive oil
3 Tbsp Sherry vinegar
1 tsp honey
1 tsp grainy mustard

2 heads frisée lettuce, torn into bite-size pieces
4 cups spicy salad greens (arugula, mustard greens, baby beet greens)      
1 head butter lettuce, torn into bite-size pieces
4 small Comice pears, cored and sliced into 8 pieces
1 cup hazelnuts, toasted and roughly chopped
8 oz blue cheese, crumbled
salt and pepper


Whisk the first four ingredients together in a small bowl and set aside.  Combine all of the greens and lettuces in a large bowl.  Add the pears, hazelnuts and blue cheese.  Sprinkle with salt and pepper to taste.  Add the dressing and gently toss.


Pomegranate seeds or dried cherries add a sweet but tart balance to the juicy pairs.  Add a 1/2 cup of either.

Double the dressing ingredients and keep the rest in the fridge for a repeat performance later in the week.

view related blog Post:  Giving thanks