Asian Pear Salad With Tiny Beans Rice Wine Vinaigrette Honey Crusted Almonds And Pear Glazed Scallops Recipes

Steps:

• Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad.
• Preheat oven to 350 degrees F.
• Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.

Steps:

• In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
• In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
• Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
• Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
• Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
• Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
• Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
• Preheat the oven to 350 degrees F.
• In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
• Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
• Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
• Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.

Steps:

• In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.

Steps:

• In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
• In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
• Add the shallots to the vinaigrette then set aside.
• When serving, dress the greens lightly, season to taste, and serve immediately.