Endive And Grape Salad With Pear Vinaigrette Recipes

Steps:

• To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

Steps:

• To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.;

Steps:

• Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
• In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Steps:

• Wash grapes and dry.
• Beat sugar, vanilla, cream cheese and sour cream in a mixer until smooth.
• Fold with grapes.
• Chill and enjoy!

Steps:

• For the pear vinaigrette:.
• Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
• In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
• For the salad:.
• In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
• Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
• Cook's Note:.
• Old Cheddar or Gouda can be substituted for the Mimolette.

Steps:

• If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening).
• If pears are canned, drain well.
• Cut grapes in half, removing the seeds if necessary.
• Mix the cream cheese with the cream or mayonnaise.
• Place the pear, cut side down, on a plate.
• Cover the pear with the cream cheese mixture.
• Cover the surface of the pear with the grapes, placing the cut side down.
• Place a grape leaf on each salad plate.
• Place on pear decorated with grapes on each grape leaf, cut side down.
• The finished pear should resemble a bunch of grapes.
• Top with a dollop of mayonnaise if desired.

Steps:

• For dressing:
• Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
• Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
• For salad:
• Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

Steps:

• Wash grapes and allow to air dry. Stem and place in large mixing bowl.
• Blend soften cream cheese, powdered sugar, milk and vanilla until smooth and creamy. Pour over grapes and add pecans. Mix well and refrigerate.
• Take out a few minutes and let stand a few minutes before serving.

Steps:

• Wash grapes and pat dry.
• Mix together the cream cheese, sour cream, sugar, and vanilla.
• Add the grapes and toss gently.
• Place in a 9x13 cake pan.
• Mix together the brown sugar and nuts and sprinkle on top.
• Keep refridgerated.