Roasted Bean, Pear and Hazelnut Salad Recipe

Name: Roasted Bean, Pear and Hazelnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Dijon mustard; 1 garlic clove, crushed; 2 tablespoons red wine vinegar; ¼ cup olive oil; ¼ cup hazelnut oil (I used grapeseed oil); 3 tablespoons cream; salt and pepper; 3 pears; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 30 g caster sugar; 800 g beans, topped and tailed; 50 g hazelnuts, roasted peeled and chopped

Servings: persons

1 teaspoon Dijon mustard
1 garlic clove, crushed
2 tablespoons red wine vinegar
¼ cup olive oil
¼ cup hazelnut oil (I used grapeseed oil)
3 tablespoons cream
salt and pepper
3 pears
2 tablespoons olive oil
2 tablespoons red wine vinegar
30 g caster sugar
800 g beans, topped and tailed
50 g hazelnuts, roasted peeled and chopped

1
For dressing:.
2
Combine mustard, garlic and vinegar, whisk.
3
Pour oils in slowly whisking all the time to emulsify.
4
Whisk in cream.
5
Season.
6
For salad:.
7
Preheat oven to 180 degress celcius.
8
Halve pears and cut into thirds removing core.
9
Place in roasting dish in single layer and drizzle with some of the oil and red wine vinegar.
10
Sprinkle with sugar.
11
Toss beans with remaining oil and place in separate dish in single layer.
12
Roast beans for 20 minutes and pears for 25 minutes.
13
Allow to cool.
14
Toss all in serving bowl with hazelnuts and dressing.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon Dijon mustard, 1 garlic clove, crushed, 2 tablespoons red wine vinegar, ¼ cup olive oil, and more.

Yes, Roasted Bean, Pear and Hazelnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Bean, Pear and Hazelnut Salad

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