WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS
Steps:
- Preheat the oven to 350 degrees F.
- Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
- Roast the hazelnuts with the pears for 5 to 6 minutes. Coarsely chop the hazelnuts and set aside.
- Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
- Heat a grill pan to medium-high heat. (If you don't have a grill pan and are using a regular grill, put foil on the grill grates.) Toss the romaine quarters in olive oil and salt; grill until slightly charred and wilted, 1 to 2 minutes per side.
- Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
- Whisk together the champagne vinegar and 1/4 cup olive oil, and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.
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