Caramelized Pear Salad Food

CARAMELIZED PEAR AND TOASTED ALMOND SALAD

Steps:

• Toast the almonds in a small saucepan and place in a bowl.
• Mix the water and sugar in the same saucepan and bring to a near-boil.
• Adjust water, sugar, and temperature as needed.
• Place the pears in the mixture until cooked thoroughly and place in another bowl.
• Mix the vinegar, salt, Dijon mustard, oil, and pepper in another bowl with a fork or in a blender.
• Wash and spin the baby spinach.
• Toss the pears, dressing, almonds, and spinach and serve.

TYSON CHICKEN, PEARS AND CARAMELIZED PECAN SALAD

Steps:

• 1. Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine.
• 2. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans.
• 3. Serve with additional dressing on the side and soft bread sticks or crackers. Refrigerate leftovers.
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ROCKET & SLICED PEAR SALAD WITH CARAMELIZED BALSAMIC VINEGAR

Steps:

• Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
• Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
• Serve immediately with ground black pepper.
• To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE

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.

CARAMELIZED PEARS AND GORGONZOLA SALAD

Steps:

• In small bowl, beat vinaigrette ingredients with whisk. Cover and refrigerate for up to 24 hours.
• In 12-inch nonstick skillet, melt butter over high heat. Add pears and sugar; cook and stir 6 to 8 minutes or until fruit is tender and golden. Cool slightly.
• In large salad bowl, toss greens, onion and half the vinaigrette. Transfer to large platter. Arrange pears, pecans and cheese over greens. Drizzle with remaining vinaigrette. Serve immediately.