Mike and Jean Ryan live in Oregon on a farm that has been in the Ryan family for generations. We are now related to them as our daughter married their son. This makes us fortunate in uncountable ways, but this is about the filberts grown on their farm. Some people might know them as hazelnuts, but for our intents and purposes, these are filberts. For the last few years, a heavy box of filberts (two varieties!) and a discrete amount of walnuts arrives and then we bask in the abundance. It’s also Bosc pear time and, of course, persimmon time so here’s a way to use them that does those Ryan filberts justice.
RYAN FILBERT SALAD
- 1 ½ T minced shallot
- 1 medium minced garlic clove
- 2 T Sherry vinegar
- Salt and freshly ground black pepper to taste
- 6 T hazelnut oil, or if you can’t find it, olive oil
- 3 med Bosc pears, sliced
- 3 med Fuyu persimmons, peeled, cored and sliced
- 6 handfuls of arugula
- ½ cup roasted filberts
- ¼ c crumbled Roquefort
- ¼ c pomegranate seeds (optional)
Just before serving, divide the arugula between six salad plates, artfully assemble the pears and persimmons on the arugula, drizzle with the dressing and scatter the hazelnuts, Roquefort and pomegranate seeds.
Photo Credit: Filbert, Hazelnuts is in the Public Domain