Arugula Pear And Asiago Cheese Salad Food

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ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS



Arugula Salad with Pears, Goat Cheese and Walnuts image

A simple and beautiful arugula salad everyone will love - a tasty arugula salad with pears, toasted walnuts, two kinds of cheese (blue and goat) and red onion all tossed in a light, lemony, honey dressing.

Provided by Karen Tedesco

Categories     Salad

Time 25m

Number Of Ingredients 15

2 tablespoons chopped shallot (about 1)
1 garlic clove (chopped)
¼ cup extra-virgin olive oil
2 tablespoons honey or maple syrup
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon fresh lemon juice
½ teaspoon fine sea salt
5 ounces prewashed arugula greens
⅓ cup thinly sliced red onion
1 green or red pear (cored and sliced into 1/4" half-moons)
⅓ cup toasted walnuts*
2 ounces soft goat cheese (crumbled)
2 ounces blue cheese (crumbled)
½ cup mixed microsprouts (optional)
Freshly ground black pepper to taste

Steps:

  • Combine all ingredients in a blender or mini food processor until very smooth.
  • Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
  • Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.

Nutrition Facts : Calories 353 kcal, Carbohydrate 21 g, Protein 9 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 17 mg, Sodium 553 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving

ARUGULA AND PEAR SALAD



Arugula and Pear Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc or Anjou pear, thinly sliced
1 lemon
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Steps:

  • Toast nuts in small pan over medium heat until fragrant. Cool.
  • Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

ARUGULA SALAD WITH PEARS AND GORGONZOLA



Arugula Salad with Pears and Gorgonzola image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby arugala
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

Steps:

  • In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
  • Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

ARUGULA AND ROASTED PEAR SALAD



Arugula and Roasted Pear Salad image

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Provided by Ellen Ecker Ogden

Categories     Salad     Fruit     Leafy Green     Appetizer     Roast     Vegetarian     Pear     Arugula     Fall     Party     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
  • 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
  • 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
  • 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

ARUGULA AND PEAR SALAD



Arugula and Pear Salad image

Provided by Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons finely chopped shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
Salad
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces
4 cups arugula, trimmed
Dressing

Steps:

  • Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.;
  • To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
  • To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
  • Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
  • NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
  • Nutrition bonus: Vitamin A (30% daily value).
  • 1/2 Carbohydrate Serving
  • MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE



Caramelised Pear and Rocket (Arugula) Salad With Blue Cheese image

This is just so simple and easy to do but is full of flavour as well. I did use pine nuts when I made this and they worked out quite well. I would suggest a good robust blue for this or Gorgonzola.

Provided by Latchy

Categories     Salad Dressings

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

60 g butter
3 tablespoons white wine vinegar
1 tablespoon palm sugar (can use brown sugar)
2 firm brown pears (quartered and cored)
1/2 cup walnuts
100 g rocket (arugula)
150 g soft blue cheese, sliced

Steps:

  • Place the butter, vinegar and sugar in a frying pan over medium heat.
  • When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
  • Place the rocket on serving plates and top with the pear and walnuts.
  • Spoon over the pan juices and top with the blue cheese.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR



Arugula Salad with Prosciutto, Blue Cheese, and Pear image

This is a simple but elegant salad when plated correctly.

Provided by Julie Racine

Categories     Arugula Salad

Time 10m

Yield 4

Number Of Ingredients 7

1 bunch fresh chives
½ cup olive oil
4 cups baby arugula
4 slices prosciutto, chopped, or more to taste
½ cup crumbled blue cheese (such as Point Reyes®)
2 medium Bosc pears
¼ cup balsamic vinegar glaze (such as Trader Joe's®)

Steps:

  • Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
  • Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
  • Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
  • Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg

SUMMER SALAD WITH ASIAGO, PEARS, AND CASHEWS



Summer Salad with Asiago, Pears, and Cashews image

Enjoy this fresh toss salad made with greens and pear. Perfect for side dish that can be ready in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 5

Number Of Ingredients 10

1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 bag (5 oz) mixed spring greens
1/2 cup shaved Asiago cheese
1 medium ripe pear, thinly sliced
1/2 cup cashew halves and pieces

Steps:

  • In small jar with tight-fitting lid, shake dressing ingredients.
  • In medium bowl, toss greens with dressing; arrange on serving platter. Top with remaining salad ingredients. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g

ARUGULA, PEAR AND PARMESAN SALAD



Arugula, Pear and Parmesan Salad image

This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking.

Provided by carolinajen4

Categories     Low Cholesterol

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

3 ripe pears, Bartlett
2 teaspoons lemon juice
3 tablespoons hazelnut oil or 3 tablespoons walnut oil
4 ounces arugula
3 ounces parmesan cheese
fresh ground black pepper
blue cheese (optional)
chopped walnuts (optional)

Steps:

  • Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
  • Combine the nut oil with the pears. Add the arugula leaves and toss.
  • Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
  • You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

Nutrition Facts : Calories 261.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 18.7, Sodium 334.1, Carbohydrate 21.4, Fiber 4.3, Sugar 13, Protein 9.4

PEAR AND STILTON (OR ASIAGO) SALAD



Pear and Stilton (Or Asiago) Salad image

A delicious recipe by the Best of Bridge ladies - a group of wonderful cooks from my hometown in Alberta. It is a very popular salad with the nurses at work. Enjoy!

Provided by Nif_H

Categories     Low Protein

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

1/4 cup fresh lemon juice
1/4 cup canola oil
1 tablespoon liquid honey
2 teaspoons grainy mustard or 2 teaspoons Dijon mustard
12 leaves butter lettuce
2 fresh pears, cored and thinly sliced
1 ounce Stilton cheese, crumbled or 1 ounce asiago cheese, shaved
1/4 cup pine nuts, toasted

Steps:

  • n small bowl, whisk together lemon juice, oil, honey and mustard.
  • Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
  • Drizzle dressing over top.

ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE



Arugula, Pear and Goat Cheese Salad With Pomegranate Vinaigrette image

I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.

Provided by Chicagoland Chef du

Categories     Salad Dressings

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 large shallot, halved and thinly sliced
1 tablespoon pomegranate molasses
2 tablespoons sherry wine or 2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
4 cups arugula, lightly packed
4 cups romaine lettuce, torn into bite-sized pieces
2 ripe pears, cored and cut into 1/2-inch cubes
1/3 cup pomegranate seeds, Seeding a Pomegranate - Step by Step
3 ounces fresh goat cheese, crumbled
1/4 cup pistachios, toasted and coarsely chopped

Steps:

  • Vinaigrette Dressing:.
  • In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
  • Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
  • Salad:.
  • Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
  • Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
  • Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
  • Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
  • Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

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