Grilled Pears With Gorgonzola Walnuts Vinaigrette Salad Food
GRILLED PEARS WITH GORGONZOLA, WALNUTS & VINAIGRETTE SALAD
An easier version of a Cuisinart recipe. I believe this recipe is as good as the quality of your vinaigrette.
Provided by gailanng
Categories Pears
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and oil your grill grate. Turn on and heat to medium high heat.
- Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil (see Recipe #369334). Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
- In the meantime, toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add gargonzola and mix so cheese melts. Add honey. Stir lightly to incorporate.
- Toss arugula or other greens very lightly with vinaigrette. Divide onto four plates.
- When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with vinaigrette. Serve warm.
Nutrition Facts : Calories 165.3, Fat 7.5, SaturatedFat 2, Cholesterol 6.3, Sodium 124.6, Carbohydrate 24, Fiber 4.4, Sugar 16.2, Protein 3.9
PEAR SALAD WITH WALNUTS AND GORGONZOLA
Steps:
- Divide the lettuce onto 4 chilled plates and top with sliced pears and currants or raisins.
- Crumble the cheese evenly over the salads and top with walnut halves.
- In a small bowl combine the lemon juice , rice vinegar, and olive oil. Whisk together and season with salt and fresh-ground black pepper to taste.
- Drizzle half over the salads and serve the rest on the side.
Nutrition Facts : Calories 296 kcal, Carbohydrate 31 g, Cholesterol 11 mg, Fiber 5 g, Protein 6 g, SaturatedFat 5 g, Sodium 195 mg, Sugar 22 g, Fat 18 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
PEAR, WALNUT AND GORGONZOLA SALAD
Great for the holidays or special occasion!! Add grilled chicken or shrimp to make it a lighter meal or dried cranberries to make it festive!!
Provided by mandms
Categories Cheese
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- mix vinegar, sugar, salt, pepper, mustard, shallots and oil. Before serving toss greens with dressing. Divide pears and greens between 6 to 8 plates depending on serving size. Sprinkle walnuts and gorgonzola cheese to top of salads.
Nutrition Facts : Calories 570.3, Fat 44, SaturatedFat 10.6, Cholesterol 30.2, Sodium 489, Carbohydrate 29.6, Fiber 6.1, Sugar 13.9, Protein 15.8
GRILLED PEARS WITH GORGONZOLA AND DRIZZLED HONEY
Serve alone as appetizer or side dish. Serve over choice of greens for a starter dish. Arrange around entree for table centerpiece or around a mixture of blue cheese and nuts in a cheese dip or cheese ball. Try variations of nuts such as pecans, walnuts, etc. Also works with apples
Provided by GoldsmithLissa
Categories Apple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare grill for direct and indirect heat cooking.
- Core and scoop out small cavity in each pear half. Brush both sides of each pear half with melted butter.
- Place pears, cut side down, over direct heat. Grill for about 2 minutes, or until blistered. Move to indirect heat, skin side down.
- Mound 1 Tbs. cheese in cavity of each half.
- Close lid and grill until pears are blistered and cheese is melted, about 8 minutes.
- Serve drizzled with honey. Garnish with crushed nuts.
GRILLED PEAR SALAD WITH GORGONZOLA, WALNUTS AND SPICY MUSTARD VINAIGRETTE
Grilled sweet pears with the spicy mustard and pungent creamy cheese make for a fantastic contrast in taste and textures. Served this at a dinner party and everyone loved it.
Provided by Jennifer Daskevich @dasky
Categories Lettuce Salads
Number Of Ingredients 13
Steps:
- Clean and oil your grill grate. Turn on and heat to medium high heat.
- Make the vinaigrette. In a small bowl, whisk together the shallots, garlic, both mustards, 2 tbsp. honey, and vinegar until completely combined. Slowly pour in the olive oil and whisk continuously to emulsify. (Save extra dressing to marinate pork or chicken for the grill).
- Grill the Pears. Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil. Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes
- Meanwhile. . .Toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add blue brie and mix so cheese melts. Add 1 tbsp. honey. Stir lightly to incorporate.
- Toss arugula very lightly with vinaigrette. Divide onto four plates.
- When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with spicy mustard vinaigrette. Serve warm and enjoy!!
SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE
This sounds really good. I cut this recipe out of one of those Reiman publication inserts with coupons.
Provided by Recipe Junkie
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
- Whisk in olive oil.
- Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.
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