Chikn Pear And Gorgonzola On Mesclun Food

GORGONZOLA-PEAR MESCLUN SALAD

Steps:

• Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.

PEAR, GORGONZOLA AND MESCLUN SALAD

Steps:

• 1. Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed. 2. Crumble the Gorgonzola into small bits; cover and refrigerate until needed. 3. To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

PEAR, GORGONZOLA AND MESCLUN SALAD

Steps:

• Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.
• Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
• To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

CHICKEN, GORGONZOLA, & PEAR SALAD

Steps:

• In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to taste.
• Add chicken, walnuts, and Gorgonzola cheese and toss lightly.
• Place greens on individual salad plates.
• Arrange sliced pears in fan shape along one side on top of greens.
• With slotted spoon, divide the chicken mixture equally among plates.
• Drizzle any dressing remaining in bowl over pears and greens.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

CHIK'N, PEAR AND GORGONZOLA ON MESCLUN

Steps:

• 1. In small bowl stir together salad dressing and basil. Set aside.2. In large nonstick skillet heat 2 teaspoons of olive oil. Stir in onion and sugar. Cook over medium heat for 8 to 10 minutes or until golden brown, stirring frequently. Stir in pear slices, Chik'n Strips and remaining oil. Cook and stir for 1 to 2 minutes or until heated through.3. Meanwhile, arrange mesclun on 4 serving plates. Top with pear mixture. Sprinkle with walnuts and cheese. Drizzle with salad dressing mixture. Serve immediately.*NOTE: To toast walnuts, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

PEAR & GORGONZOLA CROSTINI

Steps:

• Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
• Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
• Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
• Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
• Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
• Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.