Spinach Salad With Blue Cheese Spiced Walnuts Pears And Port Vinaigrette Food

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

PEAR SALAD WITH SPINACH, BLUE CHEESE, AND WALNUTS

Steps:

• Place pear on bed of fresh spinach.
• Mix blue cheese with heavy cream, and fill the center of the pear.
• Sprinkle with roasted walnuts.

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.

SPINACH SALAD WITH BLUE CHEESE DRESSING

Steps:

• Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.
• Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool.
• Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.

SPINACH SALAD WITH BLUE CHEESE, SPICED WALNUTS, PEARS, AND PORT VINAIGRETTE

Steps:

• FOR SPICED WALNUTS: Preheat oven to 300. Line baking sheet with foil. Spray foil lightly with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl to blend. Add walnuts and toss to coat well. Spread walnuts in single layer on prepared baking sheet. Bake until walnuts are dry, about 14 minutes. Cool walnuts completely. (Can be made 1 day ahead. Store in airtight container at room temperature.) FOR SALAD: Bring Port, sugar, cloves, allspice, and cinnamon to boil in heavy small saucepan, stirring until sugar melts. Reduce heat to medium-low. Add pears; cover and simmer until tender when pierced with knife, turning pears every 5 minutes, about 20 minutes. Remove pan from heat. Let cool uncovered 20 minutes, turning pears once. Refrigerate pan uncovered until pears are chilled, turning every 1/2 hour, about 1 1/2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pears from poaching liquid; reserve liquid. Cut pears lengthwise into quarters and core. Cut lengthwise into 1/4-inch-thick slices. Set pear slices aside. Boil 1/2 cup pear poaching liquid, shallots, and garlic in small saucepan over medium-high heat until reduced to 1/4 cup, about 3 minutes. Transfer mixture to medium bowl and cool to room temperature. Whisk in vinegar and mustard. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Arrange pear slices around edges of 4 plates. Sprinkle crumbled blue cheese between pear slices. Toss spinach and 1/2 cup dressing in large bowl to coat; mound in center of plates. Serve, passing remaining dressing separately.

SPINACH & WALNUT SALAD WITH BLUE CHEESE DRESSING

Steps:

• Mash the blue cheese, crème fraîche and some seasoning in a bowl with 50ml water until smooth and pourable.
• Put the spinach onto a serving plate, scatter over the walnut pieces and drizzle with the blue cheese dressing.

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.

SPINACH SALAD WITH CRANBERRIES AND WALNUTS

Steps:

• In a serving bowl, toss together the salad ingredients.
• In a jar with a tight fitting lid, shake together the dressing ingredients until well blended.
• Dress the salad and serve.

SPINACH SALAD WITH BLUE CHEESE

Steps:

• Place dressing ingredients in a sealed jar or cruet and shake well to mix.
• Toss all the salad ingredients to mix well.
• Do not add dressing until just before serving.

SPINACH SALAD WITH PEARS & CANDIED PECANS

Steps:

• In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.

APPLE, PEAR, AND SPINACH SALAD WITH WALNUTS AND BLUE CHEESE

Steps:

• In a small bowl, whisk together the shallot, vinegar, mustard, thyme, honey, 1/2 teaspoon salt, and a grind or two of pepper. Continue to whisk as you drizzle in the olive oil. Dip a spinach leaf into the dressing and taste. Add more vinegar or salt as needed. Set aside.
• Put the pear and apple in a large bowl, drizzle the lemon juice over them, and toss gently until the slices are evenly coated. Add the spinach and all but a tablespoon each of the walnuts and cheese, and drizzle with 1 tablespoon of the dressing. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Sprinkle the remaining walnuts and cheese over the salad.

SPINACH, PEAR, AND BLUE CHEESE SALAD

Steps:

• With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces.
• In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately.