PEAR & WALNUT SALAD WITH BALSAMIC VINAIGRETTE
I came up with this salad recipe for Father's Day, and it was a huge hit. I strongly recommend recipe #154351 and recipe #323254 in this!! (I used both walnuts and pecans when making the candied nuts.) It's really pretty if you can get yellow pear tomatoes and use a red pepper, or vise versa.
Provided by Katzen
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Assemble salad.
- Enjoy!
Nutrition Facts : Calories 224.4, Fat 16.2, SaturatedFat 5.4, Cholesterol 26.8, Sodium 339.9, Carbohydrate 15.4, Fiber 3.8, Sugar 9.5, Protein 7.3
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.
FRISEE SALAD WITH SPICED WALNUTS, PEARS, FARMHOUSE CHEDDAR, AND PORT VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 31m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
- Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. With a vegetable peeler, shave the cheese over top. Scatter the walnuts on top and serve immediately.
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
PEAR SALAD WITH BALSAMIC AND WALNUTS
This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.
Provided by Jeanine Donofrio
Categories Side Dish
Number Of Ingredients 11
Steps:
- Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
- Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.
CHEDDAR, PEAR AND WALNUT SALAD WITH PEAR VINAIGRETTE
Steps:
- Vinaigrett: puree pear, oils, vinegars, salt and pepper Toss walnuts, pears, and lettuce in a large bowl with dressing. Divide among 6 plates and garnish with crumbled cheese
ROMAINE,PEAR AND WALNUT SALAD WITH MUSTARD VINAIGRETTE
A good friend,LeIla served this excellent salad at her house recently and she was kind enough to share the recipe with me. She notes that she likes to sub crumbled blue cheese instead of the feta cheese when she serves this with beef.
Provided by Leslie in Texas
Categories Pears
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salad:.
- Put all salad ingredients in a large serving bowl.
- Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
- Serve immediately.
- Mustard Viniagrette:.
- Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.
Nutrition Facts : Calories 574.9, Fat 54.5, SaturatedFat 9.3, Cholesterol 16.7, Sodium 696.3, Carbohydrate 20.3, Fiber 5.6, Sugar 11.5, Protein 6.5
PEAR AND WALNUT SALAD WITH SHERRY VINAIGRETTE
Such a delicious salad especially for the fall. You can choose to omit or substitute to suit your needs but this combination of flavors is my favorite! Hope it will become yours too!
Provided by Munkees Mom
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In the bottom of your salad bowl whisk together the first four ingredients of the vinaigrette. Once blended stir in the cheese until coated.
- Add all your salad ingredients to the bowl and toss until evenly coated.
- Enjoy!
Nutrition Facts : Calories 524.2, Fat 41.1, SaturatedFat 10.4, Cholesterol 26.6, Sodium 811.8, Carbohydrate 32.1, Fiber 10.6, Sugar 17.3, Protein 14
CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE
The slight sweetness of the maple syrup and earthiness of the walnuts contribute to the uniqueness of this salad. Recipe from LCBO Food and Drink magazine sring 2006 issue.
Provided by Nat Da Brat
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Coarsely chop walnuts and spread on a baking sheet.
- Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
- To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
- Core and slice pear.
- Place chicory and pear in a large salad bowl.
- Toss with vinaigrette until leaves are shiny.
- Scatter with walnuts and serve right away.
Nutrition Facts : Calories 122.5, Fat 10, SaturatedFat 1.2, Sodium 93.2, Carbohydrate 8, Fiber 2.9, Sugar 4, Protein 1.9
PEAR & BLUE CHEESE WALNUT SALAD W/ PEAR VINAIGRETTE
This is a recipe I clipped from a cooking magazine over 20 years ago. I suppose the salad is similar to others posted but the dressing is slightly different. Pear nectar can be found amongst the canned juices at your grocer. Buy a good crumbled blue cheese and feel free to cheat and buy pre-sweetened nuts. Enjoy this refreshing salad. Cook time is sugar coating the nuts.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 40m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 14
Steps:
- Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
- To arrange the salads: line plates with salad greens.
- Fan pear slices atop each serving.
- Sprinkle with some blue cheese and candied nuts.
- Drizzle with dressing. Serve extra on the side.
- CANDIED WALNUTS / PECANS.
- Line a baking sheet with foil. Butter or spray with a nonstick oil.
- In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
- Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
- Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
- PEAR NECTAR VINAIGRETTE.
- In a screw top jar, combine:
- white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
- Cover and shake well.
- Store in refrigerator for up to one week.
- Shake before serving.
- Makes about 1°C.
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