Blue Cheese And Pear Autumn Salad Food

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

AUTUMN APPLE AND PEAR SALAD

Steps:

• Add the spring mix to a serving bowl. Top it with the sliced apple and pear, crumbled feta, bacon, dried cranberries and almonds.
• Add the ingredients for the vinaigrette to a jar with a lid or a glass measuring cup and shake or whisk until combined.
• Serve the vinaigrette alongside the salad to keep the ingredients from becoming soggy and wilted.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

HARVEST PEAR & GORGONZOLA SALAD

Steps:

• In a small bowl or jar, combine the apple cider vinegar, Dijon mustard and honey. Season with salt and pepper, and whisk or shake until the honey is dissolved. Add the olive oil and whisk or shake to combine. Season with more salt and pepper to taste. Do Ahead: The vinaigrette can be refrigerated for up to 1 week.
• In a large bowl, combine the radicchio, fennel, greens, pear and walnuts. Season with salt and pepper. Pour in just enough dressing to coat (you might not need it all), and toss gently to coat. Sprinkle the dried cherries and gorgonzola cheese over top. Give the salad one more gentle toss, then serve!

PEAR, CHICORY & BLUE CHEESE SALAD

Steps:

• Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
• Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

PEAR AND BLUE CHEESE SALAD

Steps:

• mix lettuce and arugula, toss with salad dressing.
• serve on 4 plates.
• top greens with cheese, nuts, and 4 slices of pear.

PEAR AND BLUE CHEESE CROSTINI

Steps:

• Preheat oven to 350ºF. Place baguette slices on a baking sheet and light toast in the oven, about 2 minutes. Divide blue cheese evenly between the baguette slices (about 1 ½ teaspoons per slice) and bake until cheese starts to melt, 3-4 minutes.Place the pears in a medium bowl and, using your hands, coat with the agave nectar or honey. Top each baguette slice with a pear slice and a few thyme leaves. Serve.

BLUE-CHEESE-PEAR-PECAN SALAD

Steps:

• Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
• For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

TANGY PEAR AND BLUE CHEESE SALAD

Steps:

• In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
• In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

PEAR AND BLUE CHEESE SALAD RECIPE WITH WALNUTS AND ROCKET

Steps:

• Add the oil, vinegar, honey and salt into a jar add a lid and shake.
• Heat a dry pan over a medium high heat.
• Gently toast the walnuts taking care not to burn.
• Remove the walnuts and set aside and return the pan to a high heat.
• Peel and cut the pear in half, then remove the core and slice into 8 wedges.
• Place the butter in the pan and when it foams add the pear slices and sear on both sides.
• Build the salad by combining all of the ingredients in a bowl and mixing through the dressing.

PEAR AND BLUE CHEESE SALAD

Steps:

• Scatter the rocket leaves onto the plate.
• Top with sliced pear.
• Crumble over the Stilton cheese.
• Scatter over the walnuts.
• Add the mini bruschetta or croutons.
• Add a light drizzle of olive oil.

BLUE CHEESE AND PEAR SALAD

Steps:

• Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
• Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
• In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
• Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!

PEAR AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
• Trim the stems of the watercress and arugula. Wash and dry the leaves.
• Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

PEAR AND BLUE CHEESE SALAD

Steps:

• Halve and core 4 pears.Brush cut surfaces with 1 tbsp (15 mL) lemon juice.Combine ¼-cup (60 mL) mayonnaise, 1 Tbsp. (15 mL) milk, ½-cup (125 mL) diced celery and 3 Tbsp. (60 mL) crumbled Blue cheese.Spoon over pears.Serve each pear half on a bed of lettuce leaves.

PEAR SALAD WITH BLUE CHEESE AND ROCKET

Steps:

• Dressing: Shake Dressing in a jar.
• Pears: Halve then scoop out core. Place cut face down and slice into 3mm / 0.12" slices. (Note 2)
• Walnuts: Spread on tray and toast in a 180°C/350°F oven for 8 minutes or until they smell nutty. Leave some whole, break some in half with hands.
• Dress rocket: In a large bowl, toss rocket with 2 tbsp Dressing.
• Assemble: Pile 1/3 rocket on a platter. Scatter with 1/3 pears, 1/3 walnuts, 1/3 blue cheese crumbled into small chunks. Repeat twice more. Drizzle with remaining Dressing just before serving.