Pear Harvest Salad Food

HARVEST PEAR SALAD

Steps:

• Vinaigrette: In a small bowl or jar, stir or shake olive oil, vinegar, mustard, maple syrup, black pepper, salt, parsley, and lemon juice together until well combined. Refrigerate until ready to use. ; For the cheese: Preheat a nonstick skillet or a griddle over medium heat for 2 minutes. Cut the Cotija wedge in half lengthwise, place the two halves in the skillet and sear each side for 30 seconds. When done, cut each slice lengthwise and then into small cubes.; In a large bowl combine spring mix, figs, pumpkin seeds, Cotija cheese, and the vinaigrette. Using tongs, gently mix ingredients until coated with the dressing. Add pear slices to the salad and gently toss salad 2-3 times to incorporate pears. Serve and enjoy!

PEAR HARVEST SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.

HARVEST SALAD WITH PEARS

Steps:

• Whisk all dressing ingredient together in a nonreactive mixing bowl.
• Evenly divide mixed greens in bowls and top with bleu cheese, walnuts, dried cranberries, and pears.
• Top with whisked dressing.

FALL SALAD

Steps:

• To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
• Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
• Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

NORTH FORK HARVEST SALAD

Steps:

• To caramelize the pears: Cut each pear into 8 wedges. Melt the butter with the honey in a large skillet over medium-high heat. Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side. Turn the pears and cook until browned and tender, about 5 minutes more. Transfer the pears to a platter to cool.
• To make the vinaigrette: Place the pumpkin in a saucepan. Add 2 inches of water. Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes.
• Transfer the pumpkin to a blender. Add the ginger and shallots and puree, then add the Dijon and dried mustard. With the blender on, add the honey, then the lemon juice, oil, and orange juice. Season with the salt and pepper.
• To cook the duck: Preheat the oven to 450 degrees F.
• Trim any excess fat from the duck breasts. Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh. Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and then the duck breasts skin-side down. Cook, browning the skin and melting the under layer of fat for about 5 minutes. Drain the fat from the skillet then transfer the skillet to the oven. Roast for 18 to 22 minutes for medium rare. Remove the duck from the oven and rest it for 7 to 8 minutes before slicing. Turn the oven off.
• To prepare the goat cheese: Beat the eggs in a shallow bowl. Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl. Dip the cheese rounds in the egg then gently coat with the bread crumb mixture.
• Heat the olive oil in a medium skillet over medium heat. Fry the cheese until golden, about 1 minute per side. Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve.
• To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper. Slice the duck. Put the greens on large plates. Arrange 4 pears on each plate. Top each salad with goat cheese and sliced duck. Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired.

HARVEST SALADS WITH PEAR VINAIGRETTE

Steps:

• Peel and core one pear; coarsely chop. Place in a small food processor; cover and process until smooth. While processing, gradually add salad dressing in a steady stream. Set aside., Divide salad greens among six salad plates. Slice remaining pears. Arrange pears and cheese over salads. Sprinkle with almonds; drizzle with dressing.

HARVEST SALAD

Steps:

• In a large bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion; set aside.
• In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.
• Taste, and adjust amounts to suit your liking.
• Pour over the salad and toss to coat.