Summer Salad With Asiago Pears And Cashews Food

SUMMER SALAD WITH ASIAGO, PEARS, AND CASHEWS

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• In medium bowl, toss greens with dressing; arrange on serving platter. Top with remaining salad ingredients. Serve immediately.

CASHEW-PEAR TOSSED SALAD

Steps:

• In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.

ARUGULA PEAR SALAD

Steps:

• In food processor, place all dressing ingredients. Cover; process until smooth.
• On platter or 8 salad plates, arrange arugula and pears. Sprinkle with cheese and nuts. Drizzle with dressing. Serve immediately.

PEAR AND STILTON (OR ASIAGO) SALAD

Steps:

• n small bowl, whisk together lemon juice, oil, honey and mustard.
• Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
• Drizzle dressing over top.

SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS

Steps:

• To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
• To make the curried cashews, preheat the oven to 400 degrees F.
• On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
• Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
• In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
• Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
• The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.

SPINACH AND PEAR SUMMER SALAD

Steps:

• Gently wash spinach leaved under cold water.
• Drain spinach leaves.
• Cut pear in half and remove core and seeds.
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown.
• Peel and very thinly slice onions.
• Crumble feta cheese.
• In a large bowl, place torn spinach leaves.
• Arrange thin pear slices and onion ontop of the spinach.
• Gently crumble feta cheese over spinach, pears and onion rings.
• Finally, toss pine nuts over the entire salad.
• Serve with a good quality balsamic vinaigrette.
• Delicious with fresh fish, or simply as an entree.