Arugula Salad With Pears Oven Dried Grapes And Roasted Shallot Vinaigrette Food

ARUGULA SALAD WITH SHALLOT VINAIGRETTE AND CROSTINI

Steps:

• For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.
• For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute.
• Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.

ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS

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.

CRISPY ROASTED POTATOES AND ARUGULA SALAD

Steps:

• For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
• On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
• For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
• Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

ARUGULA SALAD WITH CITRUS VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
• In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

LEMONY ARUGULA SALAD WITH CRISPY SHALLOT

Steps:

• To roast the garlic, peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees F (190 C). Add garlic cloves to a baking sheet. Drizzle garlic with a bit of olive oil. Bake for about 20 minutes or until the garlic is fragrant and slightly browned. Remove from oven and set aside.
• In the meantime, add sliced shallots to a small bowl with brown rice flour, salt, and pepper, and toss to coat. Heat a medium (preferably cast iron) skillet over medium heat. Once hot, add oil and floured shallots and sauté, stirring occasionally, until lightly golden brown and crispy - approximately 5 minutes. Set aside in pan.
• In the meantime, if not using store-bought soft vegan "cheese," make your own. Add macadamia nuts to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.
• Next, prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
• Assemble salad by adding greens to a serving bowl or platter and topping with roasted garlic cloves (skins removed), crispy shallots, macadamia nut cheese, and cashew parmesan cheese (optional).
• Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let dressing set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

PEAR TART WITH BLUE CHEESE AND HONEY

Steps:

• Preheat the oven to 400°F (204°C).
• Turn a baking sheet upside down. Cut the sheet of puff pastry in half lengthwise to create 2 rectangles. Place 1 of the pastry rectangles on the overturned baking sheet. Save the other rectangle for another use or a second pear tart.
• Use a paring knife to score a line almost but all the way completely through the pastry about 1 inch from the edge of the rectangle to make a border. Use a fork to poke holes within that line so the dough will remain flat as it bakes while the border will puff to create a border for the tart.
• Combine the almonds, sugar, and water in a food processor and grind to a paste. Spread the paste over the puff pastry.
• Arrange the pear slices over the almond paste. Drizzle with the honey and crumble the blue cheese over the top. Lightly brush the pastry border with the egg.
• Bake until the pastry is puffed and golden brown, 25 to 30 minutes. Let cool slightly before cutting into squares. Originally published December 2, 2011.

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.

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN

Steps:

• Preheat oven to 500 F and put baking sheet in the oven to heat too.
• Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
• Toss pear with butter and sugar.
• Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
• Flip and roast until tender and deep brown, 5 more minutes.
• Let pears cool.
• Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
• Whisk the olive oil, vinegar, salt and pepper together.
• Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
• Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
• Chop walnuts coarsely and sprinkle on top.

ARUGULA AND ALMOND SALAD WITH DRIED CRANBERRIES

Steps:

• Begin by making the vinaigrette. Combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved. Add the olive oil in a thin stream while whisking until vinaigrette is emulsified.
• Now prepare the salad. In a large bowl, toss the arugula, sliced red onion, toasted almonds and cranberries. Dress with balsamic vinaigrette just before serving and toss gently to coat everything. Divide amongst plates and serve immediately.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
• Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
• With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
• Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

APPLE PECAN ARUGULA SALAD

Steps:

• Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
• Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
• While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
• Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
• Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
• Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

ARUGULA AND PEAR SALAD

Steps:

• In a medium bowl, combine the soy sauce with the maple syrup. Add the pecans. Toss to coat and set aside to marinate for at least half an hour.
• Preheat oven to 350°F. Line a baking sheet with Gefen Parchment Paper.
• Remove pecans from the marinade, draining off and discarding the liquid. Place in a single layer on the prepared baking sheet.
• Bake for 15 minutes, tossing the pecans halfway through to prevent them from burning.
• Remove from oven and as soon as they are cool enough to touch, but still warm, remove the caramelized pecans to a piece of parchment or wax paper to cool in a single layer so they don't clump. Set aside.
• Cut the pears in half lengthwise and remove seeds and core. Keep the peel on one of the halves, and cut this half into 18 very thin slices. Place the slices in a shallow bowl with 1⁄3 cup orange juice to prevent discoloration.
• Peel remaining 1 and 1/2 pears and cut into small dice. Place in another bowl with 1⁄3 cup orange juice.
• In a small bowl, whisk the pomegranate molasses, vinegar, oil, mustard, salt, and pepper. Set aside.
• Separate the endive leaves. Stack them and then thinly slice them into julienned thin strips on the diagonal.
• Toss the endive and arugula greens with the dressing. Remove the diced pears from the orange juice and add the pears into the greens. Toss in some of the caramelized pecans, cranberries, and cheese, if using for a dairy meal.
• Lay three of the thinly sliced pear slices on each plate, add a handful of the dressed salad. Garnish with extra caramelized pecans.