Roasted Pear Honey Salad With Baby Greens Food

ROASTED PEAR SALAD

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.

CRANBERRY PEAR SALAD

Steps:

• Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

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.

HONEY-ROASTED PEAR SALAD WITH THYME VERJUS DRESSING

Steps:

• For dressing:
• Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• For pears and salad:
• Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
• Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
• In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.

ROASTED PEAR-HONEY SALAD WITH BABY GREENS

Steps:

• Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
• Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
• Pears can be made the same day but do not refrigerate.
• To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
• Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
• Top each serving with a pear half and top with blue cheese and nuts.

HONEY-ROASTED PEAR SALAD WITH THYME AND VERJUS DRESSING

Steps:

• For the dressing:.
• Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• For the pears and salad:.
• Preheat oven to 200°C/400°F Scatter thyme sprigs on a baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place on top of the thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
• To serve.
• Combine lettuce and rocket/arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with the hazelnuts and fresh thyme.

ROASTED PEAR SALAD

Steps:

• Heat oven to 400ºF.
• Toss pears with butter; place in single layer on parchment-covered baking sheet.
• Roast 15 min., turning after 8 min.; cool 5 min.
• Toss salad greens and radicchio with dressing in large bowl.
• Top with pears, cheese and nuts.

PAN-ROASTED PEAR SALAD WITH WATERCRESS, PARMESAN AND PECANS

Steps:

• The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
• Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
• Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
• Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.

GREEK SUMMER SALAD: STRAWBERRIES AND FETA ON MIXED BABY GREENS

Steps:

• Wash & rinse your salad greens, pat dry with paper towels to ensure most of the water has been removed from the leaves. Set aside.
• In a large serving bowl, whisk together the first 7 VINAIGRETTE ingredients. Continue whisking while adding a slow and steady stream of extra-virgin olive oil, followed by the mild/light olive oil. Whisk until you get a creamy, emulsified mixture. (Makes about 1 cup. Refrigerate in an airtight container for up to 2 weeks.).
• Add the salad greens, tarragon, strawberries, and olives to the bowl; gently toss to coat all your salad leaves with the vinaigrette.
• Equally divide your salad and place on chilled plates; top with the walnuts, feta, and lemon zest. Do like the Greeks, serve with crusty Italian or French bread to mop up the leftover vinaigrette and strawberry juices.

BEET AND ASIAN PEAR SALAD WITH BABY GREENS

Steps:

• In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.
• Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.
• Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives.

BITTER GREEN SALAD WITH ROASTED PEARS

Steps:

• Roast pears and make salad:
• Put oven rack in middle position and preheat oven to 425°F.
• Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
• While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
• Make dressing and toss salad:
• Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
• Just before serving, add roasted pears and dressing to greens and toss to combine well.

ROASTED PEAR SALAD

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.