Pear Salad With Balsamic Dressing Recipes

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PEAR VINAIGRETTE

This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!

Provided by Jill Tall

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 8



Pear Vinaigrette image

Steps:

  • Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g

1 ripe pear - peeled, cored, and chopped
½ cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
¼ cup white balsamic vinegar
1 teaspoon ground black pepper
¼ teaspoon sea salt
½ cup olive oil

PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM HONEY DRESSING

Provided by Lorraine Pascale

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12



Pan-Fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing image

Steps:

  • Distribute the arugula evenly among four serving plates.
  • Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
  • Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
  • Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
  • Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.

Two 5-ounce bags baby arugula
16 slices pancetta, about 6 ounces
3 tablespoons unsalted butter
1 tablespoon vegetable oil
4 pears, peeled, cored and quartered
Kosher salt
Freshly ground black pepper
3 tablespoons honey
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons pine nuts, toasted
6 ounces gorgonzola cheese, crumbled

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING

Categories     Salad     Food Processor     Fruit     Side     Roast     Low Cal     Wheat/Gluten-Free     Pear     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 6



Roasted Fennel and Pear Salad with Basalmic-Pear Dressing image

Steps:

  • Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
  • Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
  • Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

2 firm but ripe pears, halved, cored
1 medium fennel bulb (about 8 ounces), cored, quartered
1 teaspoon olive oil
1/3 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
6 cups (packed) mixed baby greens

PEAR & WALNUT SALAD WITH BALSAMIC VINAIGRETTE

I came up with this salad recipe for Father's Day, and it was a huge hit. I strongly recommend recipe #154351 and recipe #323254 in this!! (I used both walnuts and pecans when making the candied nuts.) It's really pretty if you can get yellow pear tomatoes and use a red pepper, or vise versa.

Provided by Katzen

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Pear & Walnut Salad With Balsamic Vinaigrette image

Steps:

  • Assemble salad.
  • Enjoy!

Nutrition Facts : Calories 224.4, Fat 16.2, SaturatedFat 5.4, Cholesterol 26.8, Sodium 339.9, Carbohydrate 15.4, Fiber 3.8, Sugar 9.5, Protein 7.3

1 red peppers or 1 yellow pepper, sliced
1 pear, sliced
1 cup cherry tomatoes, halved
1/2 cup walnuts
4 ounces feta cheese, crumbled
6 cups spring greens
1/2 cup balsamic vinaigrette
pepper, freshly ground

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