ARUGULA SALAD WITH PEARS AND GORGONZOLA
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 SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.
ARUGULA AND ROASTED PEAR SALAD
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
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.
ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
EASY ARUGULA SALAD
So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes
Provided by KELLID26
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
- Divide salad onto plates, and top with slices of avocado.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g
ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR
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
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
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- Toss the walnuts, shallots, vinegar, honey, and thyme, if using, in a blender and process until thoroughly combined. While the blender is still running, slowly add the olive oil in a steady stream. When the oil has been incorporated, slowly add enough water to achieve the desired consistency. (You may not need to add all the water.) Taste and season with salt to taste.
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