Tangerine Watercress And Blue Cheese Salad Food

TANGERINE, WATERCRESS AND BLUE CHEESE SALAD

Steps:

• Whisk olive oil, orange juice, white wine vinegar and minced shallot in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Combine watercress and onion in large bowl. Toss with enough dressing to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle with blue cheese. Serve, passing remaining dressing separately.

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.

WATERCRESS, PEAR, AND BLUE CHEESE SALAD

Steps:

• Divide the greens among 4 salad plates and chill. Meanwhile, prepare the dressing: Combine all the ingredients in a jar and shake vigorously to blend. When ready to serve, arrange the pear slices over the chilled greens. Top with blue cheese and walnuts and drizzle with 1 or 2 spoonfuls of dressing. Put the remaining dressing in a bowl and pass separately.

PEAR, CHICORY & BLUE CHEESE SALAD

Steps:

• Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
• Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

PEACH & BLUE CHEESE SALAD

Steps:

• Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

WATERCRESS, PEAR, BLUE CHEESE AND WALNUT SALAD

Steps:

• Make the dressing by mixing everything together, seasoning with salt and pepper to taste.
• Mix the watercress and pear slices together and dress with the dressing.
• Arrange on 2 plates, distributing the pear evenly, embed the walnuts and crumble over the blue cheese.
• Relax.