Pacific Sizzle Salad Food

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PACIFIC NORTHWEST SALAD



Pacific Northwest Salad image

From Cooking Pleasures magazine The blue cheese was too strong for my husband and me. Next time I will use feta. "Sweet, delicious pears do double-duty in this pretty salad. They're diced and sauteed in butter for the salad's base, as well as sliced and served raw atop the mixed greens. For a crispy accompaniment, toast baguette slices and spread them with a creamy blue cheese. Look for an Oregon blue, such as Rogue Creamery Oregon Blue Vein Cheese." To toast hazelnuts, place on baking sheet; bake at 375 4-6 minutes or until slightly darker in color and skins begin to crack. Cool.

Provided by Tarbean

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2/3 cup pear juice
6 tablespoons seasoned rice vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
4 pears, firm but ripe, unpeeled
2 tablespoons butter
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
3 (4 ounce) bags herb mixed salad greens (16 cups)
1 cup crumbled blue cheese (4 oz)
1/2 cup chopped toasted hazelnuts

Steps:

  • In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
  • Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
  • Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.

Nutrition Facts : Calories 216.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 20.3, Sodium 365.9, Carbohydrate 14.8, Fiber 3.4, Sugar 8.6, Protein 5.2

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