MULLED PEARS WITH ROQUEFORT DRESSING
Pear, blue cheese and toasted nuts is a combination made in heaven
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 25m
Number Of Ingredients 10
Steps:
- Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
- Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
- Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.
Nutrition Facts : Calories 275 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.75 milligram of sodium
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
ROQUEFORT PEAR SALAD
Time 25m
Number Of Ingredients 13
Steps:
- Spread Spring Mix out on a large platter or place in a large but semi shallow serving dish. Top with pear slices, crumbled blue cheese, avocado slices, green onions and toasted pecans. In a separate small bowl or a quart sized canning jar, combine olive oil, vinegar, sugar, mustard, garlic, salt & pepper. Blend well or put a lid on your jar and give it a good shake. Serve salad with dressing on the side immediately.
WATERCRESS ENDIVE SALAD WITH ROASTED PEARS AND ROQUEFORT
This is a wonderful easy to assemble salad which looks stunning on a buffet table. The pears can be roasted 1 day ahead of time if stored in an air tight container in the refrigerator. If desired, replace part of the olive oil in the dressing with walnut oil. Do not substitute red wine for the port. You need the robust port flavour here.
Provided by Chef Regina V. Smith
Categories < 60 Mins
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- To make the dressing, whisk together the olive oil, vinegar and mustard in a bowl. Season with salt and pepper to taste.
- Preheat the oven to 400F.
- Peel pears. Cut into quarters and core. Cut each pear into approximately 10 thick slices each. Place pear slices in a bowl and toss well in the Port and the 2 tablespoons olive oil. Arrange on a heavy baking sheet in a single layer and bake for 20 minutes or until slices are just tender. Let cool.
- Place walnuts on baking sheet. Toast for 5 minutes. Watch them carefully so they do not burn.
- Remove the tough stems from the watercress. Remove cores from the endive and cut into thick slices.
- To serve, arrange watercress around the outer edge of a large serving platter with the endives in the centre. Drizzle with dressing. Top with roasted pear slices and sprinkle with toasted walnuts and crumbled Roquefort.
Nutrition Facts : Calories 457.3, Fat 32.9, SaturatedFat 8.6, Cholesterol 25.5, Sodium 623.3, Carbohydrate 32.2, Fiber 15.9, Sugar 12.1, Protein 13
PEAR, ROQUEFORT AND ROSEMARY FRENCH GALETTES - TARTELETTES
These wonderful little tartelettes are made from a combination of ripe, sweet pears with tangy, sharp Roquefort blue cheese and aromatic rosemary.They make an excellent and very elegant starter; they are also wonderful if served as a light luncheon dish, with salads and chutney or pickles. The galettes can be assembled several hours in advance - or even the night before - then chilled until you are ready to bake and serve them. I have stipulated shortcrust pastry - but puff pastry can also be used.
Provided by French Tart
Categories Lunch/Snacks
Time 30m
Yield 4 Galettes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
- Add salt and black pepper to taste and mix it to a coarse paste.
- Set aside and then chill it.
- Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles.
- Put them on a lightly greased baking sheet and prick them all over with a fork.
- Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2" to 3/4".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge.
- Pre-heat the oven to 220C/400F/Gas 6.
- Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
- Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
- Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
- Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust.
- Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
- Bake for 15-20 minutes until golden brown.
- Cool the galettes slightly before serving with salads, pickles or chutney.
Nutrition Facts : Calories 963.2, Fat 67.7, SaturatedFat 28.7, Cholesterol 171.3, Sodium 1796.8, Carbohydrate 67.4, Fiber 7.5, Sugar 11.6, Protein 23.6
WICKLEWOOD'S PEAR AND ROQUEFORT SALAD
Light lunch quick and very tasty with the combination of flavours and textures. I prefer Roquefort, however, any sharp blue cheese can be used.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel, core and slice the pears and toss them in lemon juice.
- Arrange the salad leaves on serving plates and arrange the pears on top.
- Scatter the Roquefort and nuts over the salad.
- In a screw top jar, mix the oils, vinegar mustard and seasoning.
- Seal the lid and shake well.
- Pour over the salad and serve immediately.
Nutrition Facts : Calories 538.5, Fat 41.3, SaturatedFat 10.9, Cholesterol 38.3, Sodium 1479.3, Carbohydrate 33.2, Fiber 8.8, Sugar 18.1, Protein 14.7
PEAR AND ROQUEFORT SALAD
Make and share this Pear and Roquefort Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing, mix together the oils, vinegar and mustard in a bowl or jar.
- Peel, core and slice the pears and toss them with the lemon juice.
- Divide the salad leaves among four plates, then place pears on top. Crumble cheese and sprinkle over salad along with the hazelnuts.
- Spoon over the dressing and serve.
GRILLED PEAR SALAD WITH BACON, ROQUEFORT AND PORT VINAIGRETTE
You will enjoy this salad full of lively and inviting flavors which comes from the Al Biernat's Restaurant in Dallas, TX.
Provided by Bev I Am
Categories Cheese
Time 50m
Yield 6 serving(s)
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.
Nutrition Facts : Calories 795.3, Fat 65.8, SaturatedFat 11.8, Cholesterol 25.7, Sodium 324.3, Carbohydrate 27.1, Fiber 3.9, Sugar 14.8, Protein 7.9
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