Pear Walnut Blue Cheese Composed Salad 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.

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

PEAR, BLUE CHEESE, WALNUT AND BACON SALAD

Steps:

• Whisk together all vinaigrette ingredients until well blended; set aside.
• In a small frying pan set on a medium heat, melt the butter, stir in the maple syrup or honey and then stir in the walnuts. Continue to heat the walnuts, stirring continuously, for approximately 2-3 minutes or until they are fragrant, caramelized and lightly browned. Remove from the heat; set aside.
• Place the greens in a large salad bowl or, if individual servings are preferred, distribute them equally among 6 salad plates. Sprinkle over the pears, blue cheese and walnuts. Place over chicken then drizzle with dressing and toss.
• Note: I find having the chicken warmed is superior to cold chicken.

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 WALNUT BLUE CHEESE SALAD

Steps:

• Using a medium skillet over medium-high heat, add in the 1 tablespoon butter and once it begins to melt add in the 1/4 cup granulated sugar, 1 tablespoon water, and 1 cups walnuts.
• Stir continuously for about 5 minutes and transfer the candied walnuts to a parchment lined baking sheet in a single even layer and allow them to cool and harden, about 15 minutes.
• In a blender or food processor, add in the lemon juice, 1/4 teaspoon lemon zest, 1 clove of garlic, 1/2 teaspoon Dijon mustard, 1/2 cup olive oil, 1/4 teaspoon salt, and blend or pulse until the salad dressing is completely smooth.
• Clean and dry the 5 ounce package of mixed salad greens. Place into a large bowl to assemble the salad. Clean and slice the 2 pears and add on top of the salad greens. Add in the 1 cup of candied walnuts and 1/3 cup dried cranberries.
• Drizzle on as much of the salad dressing as you would like and toss the salad until everything comes together. Top with the 1/3 cup blue cheese and serve immediately.
• Store any leftovers in an airtight container in the refrigerator up to 3 days.

PEAR SALAD WITH BLUE CHEESE AND ROCKET

Steps:

• Dressing: Shake Dressing in a jar.
• Pears: Halve then scoop out core. Place cut face down and slice into 3mm / 0.12" slices. (Note 2)
• Walnuts: Spread on tray and toast in a 180°C/350°F oven for 8 minutes or until they smell nutty. Leave some whole, break some in half with hands.
• Dress rocket: In a large bowl, toss rocket with 2 tbsp Dressing.
• Assemble: Pile 1/3 rocket on a platter. Scatter with 1/3 pears, 1/3 walnuts, 1/3 blue cheese crumbled into small chunks. Repeat twice more. Drizzle with remaining Dressing just before serving.

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.

WATERCRESS, PEAR, BLUE CHEESE AND WALNUT SALAD

Steps:

• Make the dressing by mixing everything together, seasoning with salt and pepper to taste.
• Mix the watercress and pear slices together and dress with the dressing.
• Arrange on 2 plates, distributing the pear evenly, embed the walnuts and crumble over the blue cheese.
• Relax.

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.

PEAR, BLUE CHEESE, WALNUT SPREAD

Steps:

• Peel and core pears.
• Cut into 1/4 inch dice.
• Combine in a bowl with other ingredients, tossing to mix well.
• (Many times, I don't even bother with toasting the walnuts and it works out just fine).
• Serve with crackers or toasted pita wedges for scooping.

PEAR & BLUE CHEESE WALNUT SALAD W/ PEAR VINAIGRETTE

Steps:

• Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
• To arrange the salads: line plates with salad greens.
• Fan pear slices atop each serving.
• Sprinkle with some blue cheese and candied nuts.
• Drizzle with dressing. Serve extra on the side.
• CANDIED WALNUTS / PECANS.
• Line a baking sheet with foil. Butter or spray with a nonstick oil.
• In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
• Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
• Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
• PEAR NECTAR VINAIGRETTE.
• In a screw top jar, combine:
• white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
• Cover and shake well.
• Store in refrigerator for up to one week.
• Shake before serving.
• Makes about 1°C.

PEAR AND BLUE CHEESE SALAD

Steps:

• In medium bowl, mix all salad ingredients.
• In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix.

PEAR-WALNUT SALAD WITH ARTISAN BLEU CHEESE

Steps:

• In a salad bowl, lightly toss the greens with the pears.
• In a small non-reactive bowl, combine the honey and lemon juice. Whisk with the salt and pepper, to taste.
• Pour the dressing over the the greens and pears and toss .
• Arrange the salad on six individual salad plates.
• Garnish with the walnuts and bleu cheese.
• Easy!

PEAR, WALNUT & BLUE CHEESE COMPOSED SALAD

Steps:

• In a small bowl, combine vinegar, honey, salt and pepper. Slowly drizzle in olive oil, whisking vigorously to emulsify the dressing.
• In a medium bowl, combine torn parsley leaves, arugula and about one half, or so, of the dressing (to suit your taste).
• Divide the arugula mixture evenly among 4 salad plates.
• Top each plate evenly with the sliced pears, walnut halves and crumbled blue cheese.
• Drizzle 1 tablespoon, or so, of the remaining dressing on each plate.