Earthbound Farms Arugula Salad With Roasted Pears Food

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.

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN

Steps:

• Preheat oven to 500 F and put baking sheet in the oven to heat too.
• Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
• Toss pear with butter and sugar.
• Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
• Flip and roast until tender and deep brown, 5 more minutes.
• Let pears cool.
• Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
• Whisk the olive oil, vinegar, salt and pepper together.
• Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
• Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
• Chop walnuts coarsely and sprinkle on top.

ROASTED PEAR SALAD

Steps:

• Preheat oven to 325°F Place pear halves cut-side up in 2 large baking dishes.
• Spoon 1 teaspoons jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
• Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
• Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.

ARUGULA, PEAR AND PARMESAN SALAD

Steps:

• Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
• Combine the nut oil with the pears. Add the arugula leaves and toss.
• Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
• You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

EARTHBOUND FARMS' ARUGULA SALAD WITH ROASTED PEARS

Steps:

• Position a rack in the lower third of the oven, and preheat the oven to 475 degrees F. Line a baking sheet with parchment or aluminum foil and set aside.
• Place the maple syrup in a bowl and add the pear wedges, stirring gently to coat all surfaces.
• Remove the pears from the syrup with tongs and transfer to the prepared baking tray. *Reserve* any maple syrup still in the bowl.
• Season the pears lightly with salt and pepper, and roast until the fruit is browned on the bottom, 10 to 15 minutes.
• Turn the slices with a spatula or tongs, and continue cooking until the pears are tender and golden brown, 5 to 7 minutes. Remove the tray from the oven and let the pears cool slightly.
• Make a vinaigrette by combining the vinegar, mustard, and olive oil in a small glass jar. Shake vigorously to combine.
• Season to taste with salt and pepper, then add a teaspoon of the reserved maple syrup to the dressing, or more to taste.
• Just before serving, place 2 tablespoons of the vinaigrette in a large bowl. Add the arugula and loose leaf lettuce; toss to coat the leaves. Add more dressing sparingly, if desired (leftover dressing can be refrigerated for up to 4 weeks). Arrange the greens on a platter, and add the blue cheese and roasted pears. Serve immediately.