Submitted by First Alternative Co-op, Corvallis Oregon  

This winning combination salad has all the components of a late harvest moon — pear, cranberry, hazelnut and maple syrup team up to have you singing in the rain. 

Serves 4 

1 head red leaf lettuce 
1 firm-ripe pear, cored and thinly sliced 
½ small red onion, sliced into thin rings 
1 cup raw hazelnuts 
2 tsp plus ¼ cup olive oil 
2 shallots, peeled and thinly sliced 
1 cup fresh cranberries 
Zest of 1 orange 
Juice of 1 orange 
3 Tbsp balsamic vinegar 
1-2 Tbsp maple syrup 
½ tsp sea salt 

Spread hazelnuts on a cookie sheet or in a shallow baking dish. Roast at 350°F for 15-18 minutes. Let cool, then rub nuts with a towel to remove loose skins.  

Wash lettuce. Cut into bite-sized pieces or chiffonade into ½’ wide strips. Spin dry in a salad spinner and transfer to a large bowl. Add the sliced pears, onion, and hazelnuts and toss.  

Heat a small skillet over medium heat. Add 2 tsp olive oil and the shallots and sauté for 3-5 minutes, or until soft. Add cranberries and continue to sauté until the cranberries are soft and have ‘popped.’ Transfer the mixture to a blender along with remaining dressing ingredients and blend on high until smooth. For a thinner consistency add a few tablespoons of water and blend again. Drizzle the dressing over the salad and serve immediately. 

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