Name: Arugula and Hazelnut Salad
Yield: 2 servings
Ingredients: 2 pears, thinly sliced; ¾ cup hazelnuts, chopped; 8 small handfuls of arugula, baby kale or mixed greens; Seeds from 1 pomegranate; 4 oz. shaved hard pecorino; ¾ cup olive oil; ¼ cup balsamic vinegar; 2 teaspoons soy sauce or Braggs aminos; 2 teaspoons toasted sesame oil

Ingredients

Yield: 2 servings

2 pears, thinly sliced
¾ cup hazelnuts, chopped
8 small handfuls of arugula, baby kale or mixed greens
Seeds from 1 pomegranate
4 oz. shaved hard pecorino

Erin’s Favorite Vinaigrette:

¾ cup olive oil
¼ cup balsamic vinegar
2 teaspoons soy sauce or Braggs aminos
2 teaspoons toasted sesame oil

SaladsKosher for PassoverGluten FreeVegetarianVeganPareveEasyNorth America

Preparation

Step 1

Up to an hour before serving, place kale in a big bowl and toss with your favorite vinaigrette.

Step 2

Scatter all other ingredients on top of the greens so they are visible, mixing just a bit in.

Step 3

Drizzle a little more dressing over the top.

Recipes excerpted from THE FOREST FEAST and THE FOREST FEAST GATHERINGS by Erin Gleeson, published by Abrams Books. Copyright © The Forest Feast LLC, 2014 and 2016, all rights reserved. Photography by Erin Gleeson.

The Home of Jewish Food

Ingredients

Erin’s Favorite Vinaigrette:

Preparation

Step 1

Step 2

Step 3

Meet the Family

More Recipes From the Family

Meet the Family

The Challah from a Cabin in the California Woods

More Recipes From the Family

Challah

Carrot Salad With Chickpeas, Quinoa, and Pepitas

Sesame Farro Salad