Good Food and Even Better Company

Our on-going conversations are proof that good food brings people to the table but great company keeps them there.

  • Elizabeth Leader Smith
  • November 16, 2011

Stress levels run high during this time of year. From finding the perfect recipes and pairing the wines to tracking down the trivets and recreating a centerpiece from the page we tore out of that magazine, our Thanksgiving to-do list quickly becomes as long as a table runner. It's at these times that we often forget what really counts: the people at the table.Thanks to our friends at The FN Dish opens in a new tab (Food Network's blog), we were reminded of the significance of the people at our table this season. They invited us and other food-fanatic friends to celebrate a virtual Thanksgiving today. Each of us is contributing a dish and then sharing the full menu with our readers. This way, it's as if you have a seat at the table too.

At Whole Foods Market, we decided to bring ourMixed Green Salad with Pears, Hazelnuts, Blue Cheese and Homemade Croutons opens in a new tab.This fuss-free recipe is just the thing for a holiday potluck ― you can prepare all the ingredients separately ahead of time and then toss together just before serving. The sweet pears and tangy blue cheese are perfectly pulled together by a simple dressing, and the toasted hazelnuts and croutons give it a wonderful crunch.Mixed Green Salad with Pears, Hazelnuts, Blue Cheese and Homemade Croutons

Ingredients

1/2 cup hazelnuts1/2 baguette, cut into 3/4-inch cubes3 tablespoons extra-virgin olive oil, divided1 teaspoon Dijon mustard1 tablespoon white wine vinegar1/4 teaspoon sea salt1/8 teaspoon freshly ground black pepper1 (5-ounce) package mixed baby greens (about 3 cups)2 Bartlett pears, cored and cut into thin wedges1/2 cup crumbled blue cheese, such as Stilton or Rogue River Blue cheese

Method

Preheat oven to 375°F. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub together to remove skins. Set aside until cool enough to handle, and then chop nuts. To make croutons, toss bread cubes with 1 tablespoon olive oil and place on a baking sheet. Toast until golden, 10 to 12 minutes.

Meanwhile, whisk together mustard, vinegar, salt and pepper in a large bowl. Add remaining 2 tablespoons olive oil in a thin steady stream, whisking constantly until combined. Add greens, pears, blue cheese and hazelnuts and toss until evenly coated. Toss in the croutons and serve immediately.

This season we give thanks for the vibrant food community from our growers, producers and shoppers to food writers and food lovers who generously share their stories, recipes, photos and tips with us. We are inspired daily by you. Our on-going conversations are proof that good food brings people to the table but great company keeps them there.Here are the recipes that our friends brought to the virtual Thanksgiving table today. You can join us at the virtual table on Twitter by searching for #pullupaseat. Just don't laugh if our centerpiece doesn't look quite like it did in the magazine.Cocktails, Appetizers, Salads and Breads:

Mains:

Sides:

Desserts:

What dish will you bring to the table?

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