FRESH POACHED PEAR, TOASTED PECAN AND BLEU CHEESE SALAD WITH PEAR VINAIGRETTE
Provided by Food Network
Time 4h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
- Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
- Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
- Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
- Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.
BLUE-CHEESE-PEAR-PECAN SALAD
Steps:
- Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
- For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.
POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE
This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.
Provided by Scoutie
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- PEARS:.
- Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
- Add pear halves, cut side down. Return syrup to boil.
- Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Drain pears.
- Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
- Gently press on pear halves to fan slightly.
- VINAIGRETTE AND SALAD:.
- Whisk shallot, vinegar, and mustard in small bowl to blend.
- Gradually whisk in 1/2 cup oil.
- Season vinaigrette to taste with salt and pepper.
- DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Place greens in large bowl. Toss with enough vinaigrette to coat.
- Mound greens on plates.
- Arrange 1 pear half atop greens on each plate.
- Sprinkle with walnuts and cheese.
- Drizzle with more vinaigrette, if desired, and serve.
BLUE CHEESE AND PEAR SALAD
Sweet pears and rich blue cheese combine together for an elegant salad. Topped with balsamic vinegar dressing this is bound to get rave reviews alongside any meal or on its own! Another great recipe from Taste of home.
Provided by Chef Decadent1
Categories < 60 Mins
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
- Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
- In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
- Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!
Nutrition Facts : Calories 237.9, Fat 15.3, SaturatedFat 4.5, Cholesterol 12.7, Sodium 398.6, Carbohydrate 23, Fiber 5.1, Sugar 13.2, Protein 5.5
POACHED PEARS WITH WINE VINAIGRETTE
Poached pears served with a red wine vinaigrette.
Provided by PS2XWIZ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
- Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
- Place pears in individual bowls, and top with sauce.
Nutrition Facts : Calories 357 calories, Carbohydrate 50.6 g, Fat 14 g, Fiber 8.5 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 48.2 mg, Sugar 33.1 g
GRIDDLED PEAR & BLUE CHEESE SALAD
Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
PEAR AND BLUE CHEESE SALAD
This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!
Provided by SPERL25
Categories Salad Green Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g
PEAR & BLUE CHEESE SALAD
This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
PEAR AND BLUE CHEESE SALAD
Spring salad topped with red onion, candied pecans, blue cheese crumbles and a zesty homemade dressing.
Provided by Elyse
Yield 8
Number Of Ingredients 12
Steps:
- Place salad in a large bowl.
- Top with onion, pear, pecans and blue cheese. Toss until combined.
- Place all dressing ingredients in a blender and blend until smooth.
- Pour dressing over salad and toss to coat, or serve on the side.
Nutrition Facts : Servingsize 1 serving, Calories 1852 kcal, Fat 157 g, SaturatedFat 33 g, Cholesterol 97 mg, Sodium 3882 mg, Carbohydrate 102 g, Sugar 74 g, Protein 17 mg
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