Pearspinachwalnutcelerysalad Recipes

Steps:

• Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
• Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
• Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
• FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
• SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
• NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.

Steps:

• Place ingredients for mustard dressing in a screw-top jar and shake well.
• Place pear, spinach, nuts and celery in medium bowl and toss gently to combine.
• Serve salad drizzled with dressing.

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. , Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.

Steps:

• In a large bowl, whisk together vinegar, Dijon mustard, olive oil, shallot, and tarragon.
• Add spinach, walnuts, hard-cooked eggs, and mushrooms. Season with coarse salt and ground pepper. Toss just before serving.

Steps:

• Heat the oil in a large skillet with a lid over medium-high heat.
• Saute the onion and garlic until the onion becomes translucent.
• Add the red pepper flakes, if using, and stir through once.
• Add the walnuts and saute until they become somewhat fragrant.
• Add the spinach and continue to stir until it begins to wilt.
• Cover and allow to steam in it's own juice for 5 minutes.
• If needed you can add 1 Tablespoon of water to the pan.
• Remove cover and add the soy sauce.
• Mix well and serve.

Steps:

• To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
• Whisk in olive oil.
• Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.

Steps:

• Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
• Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
• Salad: Cut bacon into 1/2" pieces and cook until crisp.
• Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
• Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.