Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts

Total Time:
40 min
10 min
30 min

4 servings

  • 2 Bosc pears, peeled, halved and cored
  • Extra-virgin olive oil
  • ¼ cup hazelnuts
  • ½ pound ripe Taleggio cheese, outer rind removed
  • 1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact
  • Kosher salt
  • ¼ cup champagne vinegar
  • Preheat the oven to 350°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. Remove from the oven and coarsely chop.

  • Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.

  • Heat the flat side of 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 the romaine 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 ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

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