ROASTED PEAR SALAD
You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.
Provided by Food Network
Yield Serves 8
Number Of Ingredients 16
Steps:
- For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
- For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
- To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.
ROASTED PEAR SALAD
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.
ROASTED BARTLETT PEAR SALAD
This is an irresistable salad. It makes a lovely first course, or side dish. I've actually used chopped cocoa beans in places of the nuts, but since these are hard to acquire, I haven't included them here.
Provided by Malarkey Test
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss the pears in melted butter and sugar.
- Roast at 500 degrees til slightly browned on both sides.
- Take out to cool slightly, but you can serve slightly warm on salad.
- Whisk the oil, vinegar, salt and pepper together to make the dressing.
- Toss the arugula, pears and dressing til all leaves are coated.
- Toss again gently with the cheese and nuts or just sprinkle on top of each plate.
Nutrition Facts : Calories 247.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 20.8, Sodium 151.5, Carbohydrate 20.9, Fiber 3, Sugar 15.4, Protein 3.2
GRILLED BARTLETT PEARS A LA MODE
Steps:
- Preheat a grill to medium-high heat.
- Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to pan and mix until pears are thoroughly coated with the mixture.
- Place pears directly onto hot grill. Cook for 3 to 4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.
- Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve.
ROASTED PEAR WITH HONEY AND ROSEMARY
Juicy pear, drizzled with honey and served on crusty sourdough bread with delicately seasoned feta and a sprinkle of aromatic rosemary. It's the perfect dish for everyone permanently torn between sweet and savory-a delicious snack and a fantastic entrée.
Provided by Laura Fleiter & Kerstin Niehoff
Categories Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Slice the pear lengthways into 1/4-inch (6-mm) slices, removing any seeds. Place the pear slices on the prepared baking sheet. Drizzle with the honey and bake until tender and golden around the edges, 10 to 15 minutes.
- Meanwhile, pick and finely chop the rosemary leaves.
- Spread both sides of the sourdough slices with butter. In a small skillet over medium heat, toast the sourdough on both sides until golden, about 2 minutes per side. Remove from the skillet and sprinkle with sea salt.
- Crumble the feta over the toasted sourdough and top with the roasted pear slices. Arrange on a plate, sprinkle with the chopped rosemary, and enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 239 kcal, Carbohydrate 38 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 346 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 3 g
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PEAR SALAD (WITH BALSAMIC VINAIGRETTE) - COOKING CLASSY
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5/5 (28)Total Time 15 minsCategory SaladCalories 370 per serving
- To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper).
- Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.
- In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
- Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied walnuts and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).
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