Griddled Pear Blue Cheese Salad Food

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 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.

CHICKEN PEAR SALAD WITH BLUE CHEESE

Steps:

• 1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
• 2. Spoon equal amounts of the dressing evenly over all.
• 3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired.
• For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup).
• For a lighter version: Use reduced fat blue cheese and fat-free dressing.

BLUE CHEESE AND GRILLED PEAR CROSTINI

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
• Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
• Cut blue cheese slices into 8 equal pieces.
• Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

GRILLED PEAR AND BLUE CHEESE SANDWICH

Steps:

• Toss cheeses together in a small bowl; set aside.
• Place bread slices on a work surface.
• Spread 1 teaspoon of the butter on each of 4 bread slices; set aside.
• Arrange pear slices evenly on the unbuttered slices.
• Top with the cheese; top with the greens, then the buttered slice of bread.
• Heat remaining 2 tablespoons of the butter in a skillet over medium heat, or prepare a panini pan.
• Add sandwiches to pan; heat, turning once, pressing with a spatula to flatten, until cheese melts and bread browns, about 3 minutes per side.

GRILLED PEAR AND SWISS CHEESE

Steps:

• Brush one side of each bead slice with butter.
• Place on a work surface, buttered side down.
• Spread 4 bread slices equally with honey mustard.
• Top 4 slices equally with pears, arugula and cheese.
• Cover with remaining bread slices, buttered side up, and press together gently.
• Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3-4 minutes or until golden brown and cheese is melted.
• Serve immediately.