Pear Endive And Watercress Salad Food

WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT

Steps:

• Peel, core and thinly slice the pear. Cut the slices in half so they're not too long. Toss with the lime juice.
• Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.

ENDIVE AND PEAR SALAD

Steps:

• Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
• In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

ENDIVE, ARUGULA AND PEAR SALAD

Steps:

• In small bowl, blend mustard and vinegar.
• Slowly whisk in olive oil, salt and pepper.
• Combine arugula, endive and pear.
• Add dressing and toss.
• ENJOY!

ENDIVE, PEAR, AND ROQUEFORT SALAD

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

PEAR CRUNCH SALAD

Steps:

• Chicory (also know as endive) has quite a bitter taste, which contrasts perfectly with the sweetness of the pear and the creaminess of the cheese. It's delicious with walnuts crumbled over the top too, if you like.
• Pick out and discard any tatty watercress leaves, then place into a serving bowl.
• Trim the bases of the chicory, then finely slice them and add to the bowl.
• Cut the lemon in half.
• Squeeze most of the juice into the jar, using your fingers to catch any pips.
• Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.
• Put the lid securely on the jar and shake well.
• Have a taste and see whether you think it needs a bit more lemon juice or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your salad.
• Remove the pear stalk and finely slice the pear into rounds (core and all), then use good knife skills to carefully cut the slices across into matchsticks.
• Scatter the pear over the watercress, then squeeze over the remaining lemon juice to stop the pear turning brown.
• Crumble over the blue cheese.
• Drizzle over the dressing and gently toss together so everything is nicely coated, then serve.

PEAR, ENDIVE AND WATERCRESS SALAD

Steps:

• Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
• Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
• Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
• Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.