Pears With Maple Walnuts And Gorgonzola Food

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PEARS WITH MAPLE WALNUTS AND GORGONZOLA



Pears with Maple Walnuts and Gorgonzola image

Gorgonzola dolce, or dolcelatte, is a creamy, slightly sweet blue cheese. Look for it in specialty shops. If you can't find it, try regular Gorgonzola, which will have a richer flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7

1 1/4 teaspoons granulated sugar
1/4 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon pure maple syrup
1 cup coarsely chopped walnuts
4 ripe red Bartlett pears, halved lengthwise, cored, and cut into wedges
8 ounces Gorgonzola dolce, room temperature

Steps:

  • Preheat oven to 375 degrees. Stir sugar and salt in a small bowl; set aside. Put butter and maple syrup into a large saute pan. Bring to a boil. Remove from heat. Add nuts; toss to coat.
  • Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture; toss to coat. Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet on a wire rack.
  • To serve, arrange candied nuts, pear wedges, and Gorgonzola on a serving platter.

GORGONZOLA AND PEAR SALAD WITH HONEY DIJON DRESSING



Gorgonzola and Pear Salad with Honey Dijon Dressing image

Provided by Food Network

Time 10m

Yield 2

Number Of Ingredients 6

1 pouch (6.4 oz.) StarKist® Albacore Tuna in Water
1 bag (6 oz.) baby lettuce greens
1/2 cup gorgonzola cheese, crumbled
1/2 cup chopped walnuts, toasted
1 pear, cored and sliced thinly
1/4 cup light honey Dijon salad dressing

Steps:

  • Place lettuce on serving platter. Top with tuna, cheese, walnuts and pear slices.
  • Drizzle Dijon dressing over salad.

MARSALA HONEY PEARS WITH GORGONZOLA



Marsala Honey Pears with Gorgonzola image

With all due respect to De Gaulle and his countrymen, I would happily forgo each and every one of France's 246 cheeses for 1 wedge of gorgonzola. For me, it is the king of cheeses, the queen of cheeses, the grand empress of cheeses. This dish is my way of paying respects to it, although I own I am perfectly happy to eat it all alone (both me and the cheese). If you want cheese at the end of a dinner party, then this is the way to do it. And while it's not an Italian recipe, it is entirely Italian in inspiration. For me it's Autumn in Milan cast in food.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pears (approximately 1 pound total weight) each cut into 1/8's unpeeled and uncored)
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala
2 tablespoons honey
1/2 cup walnut halves
1 pound ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge

Steps:

  • While you are cutting the pears, let the oil heat in a large frying pan/skillet.
  • Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.
  • When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.
  • Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.

BABY GREENS WITH PEARS, GORGONZOLA AND PECANS



Baby Greens With Pears, Gorgonzola and Pecans image

Young tender baby greens, topped with slices of mellow ripe pears with a sprinkling of Gorgonzola and toasted pecans. The flavors are enhanced by the Honey Mustard Dressing. This salad goes well with pork or chicken.

Provided by PaulaG

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 -3 ounces mixed baby greens
1/2 ripe pear, cored, sliced thin
1/4 cup pecans, toasted, coarse chopped
4 tablespoons gorgonzola, crumbled
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 tablespoon walnut oil
salt
pepper

Steps:

  • Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
  • Add salt and pepper to taste.
  • If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
  • Layer chilled salad plates with the baby greens and top with thinly sliced pears.
  • Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
  • Enjoy!

Nutrition Facts : Calories 321.4, Fat 21.7, SaturatedFat 4.6, Cholesterol 12.7, Sodium 295.4, Carbohydrate 30.1, Fiber 3.3, Sugar 24.7, Protein 5.4

PEAR SALAD WITH AND BACON, GORGONZOLA AND CANDIED WALNUTS



Pear Salad With and Bacon, Gorgonzola and Candied Walnuts image

Make and share this Pear Salad With and Bacon, Gorgonzola and Candied Walnuts recipe from Food.com.

Provided by dicentra

Categories     Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 pears (cored and sliced)
1 green onion (sliced)
2 slices bacon (cooked and crumbled)
1/4 cup gorgonzola (crumbled)
1/4 cup candied walnuts
1 tablespoon lemon juice
1 tablespoon walnut oil (or olive oil)
1 teaspoon maple syrup
1 teaspoon Dijon mustard
salt and pepper

Steps:

  • Assemble salad.
  • Mix the lemon juice, oil, maple syrup, dijon mustard, salt and pepper in a small bowl.
  • Toss the salad with the dressing to coat.

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