Roasted Pear Salad Food

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.

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.

ROASTED PEAR SALAD

Steps:

• Preheat oven to 325°F Place pear halves cut-side up in 2 large baking dishes.
• Spoon 1 teaspoons jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
• Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
• Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.

ARUGULA AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

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.

ARUGULA AND ROASTED PEAR SALAD

Steps:

• 1. Preheat the oven to 400°F.
• 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
• 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
• 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
• 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

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.

ROASTED PEAR AND PECAN SALAD

Steps:

• Pre-heat oven to 400°C.
• Wash and core Pears, slicing into 1/4 inch wedges (approx. 8 wedges per pear).
• Lay pears on a baking sheet (I line it with parchment paper). Season with the salt and pepper and drizzle with 1 tsp olive oil.
• Bake for 5 minutes, then turn the pear wedges over and bake for another 5 - 7 minutes until roasted yet still firm. Cool.
• Wisk together the remaining Olive Oil, Balsamic Vinegar and Dijon Mustard.
• Pour the mixture over the pears (I like to cut the pears into cubes for bit sized pieces). Mix in the chopped Onion. Refrigerate for at least 30 minutes to let the flavors mix.
• Add the Pecans and Cheese (if using) just before serving.

ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE

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.

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING

Steps:

• Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
• Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
• Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

HIDDEN PEAR SALAD

Steps:

• In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from the heat; cool at room temperature until syrupy. Meanwhile, puree pears in a blender. , In a bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pureed pears and mix well. Prepare whipped topping according to package directions; fold into pear mixture. Fold in cooled gelatin. , Pour into a 4-1/2-cup mold that has been coated with cooking spray. Chill overnight. Just before serving, unmold salad onto a lettuce-lined platter.