PEAR AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 to 6 servings (10 cups)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
- Trim the stems of the watercress and arugula. Wash and dry the leaves.
- Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
- Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.
ROASTED PEAR SALAD WITH ENDIVE, POMEGRANATE, BLUE CHEESE, AND HAZELNUT VINAIGRETTE RECIPE
Steps:
- Make the vinaigrette: Combine honey, vinegar, and hazelnuts in a medium bowl and whisk to combine. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly. Vinaigrette should form a semi-stable emulsion. Season to taste with salt and pepper, then aside in the fridge.
- For the pears: Heat butter in a 12-inch heavy bottomed skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Add pears and toss to coat. Cook, tossing occasionally until pears are softened but still retain some texture and exteriors are a burnished, glazy brown, about 4 minutes total. Transfer to a large plate and allow to cool completely.
- To serve: Combine endives, frisée, arugula, and pears in a large bowl and drizzle with 6 tablespoons vinaigrette. Season to taste with salt and pepper. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary. Add cheese and pomegranate and toss briefly. Serve immediately. This Recipe Appears In The Food Lab: Roasted Pear Salad With Winter Greens, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette
Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Cholesterol 12 mg, Fiber 7 g, Protein 6 g, SaturatedFat 5 g, Sodium 254 mg, Sugar 11 g, Fat 17 g, ServingSize 8 to 12, UnsaturatedFat 0 g
PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE
Steps:
- In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
- In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
PEAR AND POMEGRANATE SALAD
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Provided by JPMJ
Categories Salad Green Salad Recipes
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g
GRIDDLED PEAR & BLUE CHEESE SALAD
Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
- Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
POMEGRANATE PEAR SALAD
AWESOME. . .love this stuff. I buy the pomegranate seeds ready to go at Trader Joe's, but if you don't have the luxury of a TJ's nearby, here is a great tip for peeling pomegranate -- score the skin of the fruit and submerge in a bowl of cool water, peel underwater - the seeds will fall to the bottom, the peel and that papery membrane stuff will float to the top and can be skimmed off. Note that cooking time is marinating time. Found on Let's Eat.
Provided by januarybride
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat.
- Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit.
- Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
PEAR POMEGRANATE BLUE CHEESE SALAD
Healthy and packed with vitamins and nutrients, this is the perfect meal to start the new year! VIDEO https://youtu.be/p-XIBIYAl_s
Provided by CLUBFOODY
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a small skillet over medium heat, we'll add walnuts and toast them for about 5 minutes, tossing often. Transfer them to a bowl to cool off while making the vinaigrette.
- Combine grapeseed oil, balsamic vinegar, honey, Dijon mustard, sea salt and freshly ground black pepper. Whisk until blended; taste and adjust if necessary.
- In a large salad bowl, add baby spinach leaves and pour in the vinaigrette before gently tossing until nicely coated.
- Place the salad on serving plates and add a handful of pear pieces. Add shallot slices, pomegranate seeds and sprinkle on blue cheese and toasted walnuts.
Nutrition Facts : Calories 648.3, Fat 49.4, SaturatedFat 9.3, Cholesterol 21.3, Sodium 830.6, Carbohydrate 45.7, Fiber 9.5, Sugar 28.2, Protein 14.2
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