ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS
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
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
SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS
An amazing salad that blends different flavors to impress your guests. The salad dressing is an orange vinaigrette. Try to use Asian pears in this salad, as they are best for flavor. But if you can't find Asian pears in your area, you can substitute Bosc or Anjou.
Provided by Megs
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
- Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
- Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
- In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Nutrition Facts : Calories 599.7 calories, Carbohydrate 39.9 g, Cholesterol 21.7 mg, Fat 47.1 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 8.5 g, Sodium 383.8 mg, Sugar 32.1 g
ARUGULA, PEAR & GOAT CHEESE SALAD WITH PROSCIUTTO & CARAMELIZED WALNUTS
Steps:
- See Caramelized Walnuts recipe within this site: http://www.epicurious.com/recipes/food/views/Caramelized-Walnuts-108600 For dressing: Whisk together fig jam or preserves, lemon juice, and mustard in bowl then whisk in olive oil. For salad: Place arugula, pears, goat cheese into bowls. Tear or slice prosciutto into bite sized pieces. Add to salad. Add caramelized walnuts. Top with dressing.
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE
Steps:
- Preheat oven to 375 degrees.
- Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.
ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE
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
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.
CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE
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
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.
PEAR AND GOAT CHEESE SALAD
Make and share this Pear and Goat Cheese Salad recipe from Food.com.
Provided by Shawna Laufer
Categories Pears
Time 8m
Yield 1 pear per serving, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
- Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
- Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
- Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
- Pour vinegar into a small bowl; add sugar, whisking until dissolved.
- Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.
Nutrition Facts : Calories 140.6, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 46.2, Carbohydrate 20.4, Fiber 4.2, Sugar 12.9, Protein 2.7
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