ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
- Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
- Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
- Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.
SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
WARM PEAR SALAD
Sauteed pears make this salad a satisfying start to a winter meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well.
- Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
- Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.
WARM PEAR SALAD
Pear slices tossed with salad greens, red onion and blue cheese are drizzled with tangy raspberry vinaigrette in this refreshing salad. After enjoying a similar dish at a restaurant, I came home and worked up my own version. My family declared it a winner. -Marjorie Zalewski, Toledo, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.
Nutrition Facts : Calories 243 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 206mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
PEAR SALAD WITH HONEY VINAIGRETTE
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
- Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
- Pour the dressing over the salad and serve.
PEAR SALAD WITH WARM SHALLOT DRESSING
Provided by Lucy Footlik
Categories Salad Quick & Easy Blue Cheese Pear Walnut Fall Winter Watercress Bon Appétit Dallas Texas
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium-low heat. Add shallots and sauté until translucent, about 4 minutes. Mix in lemon juice and broth. Season to taste with salt and pepper.
- Toss lettuce, watercress and warm dressing in large bowl. Divide greens among 6 plates. Arrange pear slices in spoke pattern on greens, dividing equally. Sprinkle with walnuts and cheese.
PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM HONEY DRESSING
Provided by Lorraine Pascale
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Distribute the arugula evenly among four serving plates.
- Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
- Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
- Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
- Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.
PEAR SALAD WITH FETA, BACON, HAZELNUTS AND SHALLOT VINAIGRETTE
Categories Salad Leafy Green Feta Pear Bacon Winter Hazelnut Endive Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.
- Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.
GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE
Here's a very simple spinach salad with a dressing that's got just a bit of a zing to it. We love goat cheese and find that it goes well with spinach.
Provided by lazyme
Categories Salad Dressings
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
- With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
- Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
- Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
- Drain in a colander and dry thoroughly with paper towels.
- Tear the leaves into pieces and set aside in a salad bowl.
- Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
- When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
- Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
- In a small saucepan, warm the remaining vinaigrette over moderate heat.
- As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
- Serve immediately.
Nutrition Facts : Calories 189.1, Fat 18.5, SaturatedFat 2.6, Sodium 196.8, Carbohydrate 5, Fiber 2.5, Sugar 0.7, Protein 3.4
WARM SPINACH AND PEAR SALAD WITH BACON DRESSING
Serve as a firt course, or a light luncheon dish with whole grain bread. You can vary the flavor and texture by substituting apples, peaches, papayas or melon for the pear. Taken from the Family Circle Cookbook.
Provided by jonesies
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place spinach in large bowl.
- Cook bacon in large skillet over medium-high heat until crisp.
- Remove to paper towel to drain.
- Discard all but 3 tablespoons of bacon drippings from skillet.
- Add oil to drippings in skillet and heat.
- Add onion; cook until tender, about 3 minutes.
- Stir in vinegar, mustard, sugar, salt and pepper.
- Bring to boiling.
- Remove from heat.
- Add pear to spinach.
- Pour hot dressing over spinach and pear; toss well to coat.
- Crumble bacon and sprinkle over salad.
- Serve immediately.
WARM PEAR AND SCALLOP SALAD
An unusual and elegant salad that is quick and easy to fix. It is from a 1990 cookbook called "365 Easy One-Dish Meals".
Provided by loof751
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices.
- In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes.
- Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.
- Remove pan from heat. Drain and discard liquid.
- Add pears, pecans, and dressing and toss to combine.
- To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.
Nutrition Facts : Calories 500.1, Fat 26.9, SaturatedFat 3.4, Cholesterol 45.6, Sodium 537.3, Carbohydrate 43.7, Fiber 9.8, Sugar 18.3, Protein 25.1
WARM APPLE VINAIGRETTE WITH A ROASTED PEAR & SPINACH SALAD
This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans.
Provided by SarasotaCook
Categories Salad Dressings
Time 45m
Yield 4-6 Salads, 4 serving(s)
Number Of Ingredients 17
Steps:
- This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
- Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
- Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat.
- Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
- Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
- Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
- The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
- If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
- Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
- Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side.
- Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
- Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
- This will serve 4 large salads or 6 smaller salads.
GORGONZOLA PEAR SALAD WITH MERLOT SHALLOT DRESSING
An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed "Merlot" Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well.
Provided by FolkDiva
Categories Salad Dressings
Time 40m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
- Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
- In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.
Nutrition Facts : Calories 701.4, Fat 57.6, SaturatedFat 10.5, Cholesterol 19.3, Sodium 411.6, Carbohydrate 19.1, Fiber 2.9, Sugar 10.2, Protein 8.7
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