Pear Walnut Salad Wcreamy Bleu Blue Cheese Dressing Recipes

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Steps:

• In a medium bowl, whisk together the mayo, sour cream and lemon juice until smooth.
• Fold in the bleu cheese crumbles and add salt and pepper.
• Refrigerate until ready to use.
• Tear a combination of the romaine and red leaf lettuce into individual serving bowls or onto plates and top with the bleu cheese dressing.
• Place the pear slices on top of the dressing and finish each salad with the glazed walnuts and a sprinkling of cranberries.

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.

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.

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.

Steps:

• Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
• Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
• Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.

Steps:

• Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
• To arrange the salads: line plates with salad greens.
• Fan pear slices atop each serving.
• Sprinkle with some blue cheese and candied nuts.
• Drizzle with dressing. Serve extra on the side.
• CANDIED WALNUTS / PECANS.
• Line a baking sheet with foil. Butter or spray with a nonstick oil.
• In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
• Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
• Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
• PEAR NECTAR VINAIGRETTE.
• In a screw top jar, combine:
• white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
• Cover and shake well.
• Store in refrigerator for up to one week.
• Shake before serving.
• Makes about 1°C.