GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING
Impress guests with this deceptively simple starter, made with pears, goat's cheese, watercress and hazelnuts. It's ready in just 15 minutes, and perfect at Christmas
Provided by Barney Desmazery
Categories Starter
Time 15m
Number Of Ingredients 6
Steps:
- Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
- Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.
Nutrition Facts : Calories 261 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
HAZELNUT AND PEAR SALAD
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
GRILLED PEAR SALAD WITH BACON, ROQUEFORT AND PORT VINAIGRETTE
Categories Salad Fruit Leafy Green Vegetable Blue Cheese Pear Bacon Port Fall Summer Shower Grill/Barbecue Party Lettuce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
- Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
- Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
PEAR AND GOAT'S CHEESE SALAD WITH GOLDEN SYRUP DRESSING
This is an adaptation of a Ross Dobson recipe. Spicy and very quick to make. The golden syrup gives an interesting twist to the recipe (the original used maple syrup). Use a good peppery (Spanish style) olive oil. Great picknick food: drizzle the cut pears with a bit of lemon juice and combine with rucola and walnuts, and add pre-made dressing and cheese during the picknick.
Provided by Is This Really Nece
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly toast the walnuts.
- Peel and core the pears and cut into thin wedges.
- Stir syrup, olive oil, vinegar, and mustard into a dressing.
- Season well with salt and pepper.
- Toss pears, walnuts, rucola, and half the dressing.
- Crumble cheese on top and drizzle rest of dressing over it.
Nutrition Facts : Calories 419.6, Fat 31.1, SaturatedFat 8.2, Cholesterol 17.2, Sodium 160.6, Carbohydrate 30.1, Fiber 4.9, Sugar 15.9, Protein 9.7
MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE
I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.
Provided by Abby Girl
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
- Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
- Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
- To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.
PEAR AND GOAT CHEESE SALAD
Make and share this Pear and Goat Cheese Salad recipe from Food.com.
Provided by Shawna Laufer
Categories Pears
Time 8m
Yield 1 pear per serving, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
- Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
- Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
- Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
- Pour vinegar into a small bowl; add sugar, whisking until dissolved.
- Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.
Nutrition Facts : Calories 140.6, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 46.2, Carbohydrate 20.4, Fiber 4.2, Sugar 12.9, Protein 2.7
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