Green Salad With Roasted Pears And Blue Cheese Food

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:

• 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.

MIXED GREENS SALAD, PEARS, APPLE AND TOASTED PECANS

Steps:

• In large bowl mix leaf salad greens and romaine lettuce. Leaving peeling on for color, cut apple and pears in bite-size pieces and add to greens.
• Add crumbled blue cheese and toasted pecans. Drizzle only enough vinaigrette dressing to moisten well. Toss well. Serve immediately.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place salad in a large bowl.
• Top with onion, pear, pecans and blue cheese. Toss until combined.
• Place all dressing ingredients in a blender and blend until smooth.
• Pour dressing over salad and toss to coat, or serve on the side.

MIXED GREENS WITH PEAR & PECAN SALAD

Steps:

• Toss greens with fruit in large bowl.
• Add dressing; mix lightly.
• Top with nuts and cheese.

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.

PEAR WALNUT BLUE CHEESE SALAD

Steps:

• Using a medium skillet over medium-high heat, add in the 1 tablespoon butter and once it begins to melt add in the 1/4 cup granulated sugar, 1 tablespoon water, and 1 cups walnuts.
• Stir continuously for about 5 minutes and transfer the candied walnuts to a parchment lined baking sheet in a single even layer and allow them to cool and harden, about 15 minutes.
• In a blender or food processor, add in the lemon juice, 1/4 teaspoon lemon zest, 1 clove of garlic, 1/2 teaspoon Dijon mustard, 1/2 cup olive oil, 1/4 teaspoon salt, and blend or pulse until the salad dressing is completely smooth.
• Clean and dry the 5 ounce package of mixed salad greens. Place into a large bowl to assemble the salad. Clean and slice the 2 pears and add on top of the salad greens. Add in the 1 cup of candied walnuts and 1/3 cup dried cranberries.
• Drizzle on as much of the salad dressing as you would like and toss the salad until everything comes together. Top with the 1/3 cup blue cheese and serve immediately.
• Store any leftovers in an airtight container in the refrigerator up to 3 days.

GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
• In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.

GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE

Steps:

• Dressing.
• In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
• Whisk in olive oil.
• Whisk in orange juice, salt and pepper.
• Salad.
• Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
• Cool walnuts.
• Toss greens with 3/4 of the dressing.
• Place greens on serving platter.
• Toss with nuts,greens,and blue cheese.
• Drizzle with remaining dressing.

BITTER GREEN SALAD WITH ROASTED PEARS

Steps:

• Roast pears and make salad:
• Put oven rack in middle position and preheat oven to 425°F.
• Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
• While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
• Make dressing and toss salad:
• Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
• Just before serving, add roasted pears and dressing to greens and toss to combine well.

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.