Pear Salad With Blue Cheese And Pine Nuts Food

PEAR AND BLUE CHEESE SALAD

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 PEARS WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

GRIDDLED PEAR & BLUE CHEESE SALAD

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.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

TOSSED SALAD WITH PINE NUTS

Steps:

• In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.

PEAR & BLUE CHEESE SALAD

Steps:

• Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

PEAR AND NUT SALAD

Steps:

• Whisk together in a small bowl, half the blue cheese with the cream cheese and milk until well combined. If you find the dressing too thick add a little more milk. May be made ahead and refrigerated. (If you buy the crumbled blue cheese you will need a 175g package).
• Place 1 cup of the mesclun mix on individual salad plates.
• Cut pears in half, remove core and cut into wedges.
• Arrange pears on top of greens.
• Drizzle dressing over pears. Top with remaining blue cheese, nuts and pepper.

PEAR & BLUE CHEESE SALAD

Steps:

• Toss salad greens with all remaining ingredients except dressing.
• Serve topped with dressing.

PEAR, CHICORY & BLUE CHEESE SALAD

Steps:

• Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
• Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE

Steps:

• Place the butter, vinegar and sugar in a frying pan over medium heat.
• When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
• Place the rocket on serving plates and top with the pear and walnuts.
• Spoon over the pan juices and top with the blue cheese.

PEAR SALAD WITH BLUE CHEESE AND PINE NUTS RECIPE

Steps:

• 1. Combine dressing ingredients in small jar and shake to combine or whisk together. Chill at least 1 hour before serving. This is important. It makes a difference. 2. Toast pine nuts at 350 degrees about 8-10 minutes, be careful because they will burn! Let cool. 3. Combine greens, pears, blue cheese, pine nuts and toss with dressing. Serve immediately. I like to let people put their own dressing on. Sometimes people are picky about that. ENJOY!!!