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.
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.
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.
Time 26m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F. Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more. Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside. Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.
Time 20m Yield 4 to 6 servings (10 cups) Number Of Ingredients 11 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.
Yield serves 4 Number Of Ingredients 7 Steps:
With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately.
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.
Time 15m Yield 2 servings. Number Of Ingredients 11 Steps:
Divide lettuce between two salad plates. Top with pears, onion, blue cheese and walnuts. In a small bowl, whisk oil, vinegar, syrup, mustard, garlic powder and onion powder until blended. Drizzle over salads.
Time 15m Yield 6 servings, 1 cup each Number Of Ingredients 6 Steps:
Toss all ingredients except dressing in large bowl. Add dressing just before serving; mix lightly.
Time 15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
mix lettuce and arugula, toss with salad dressing. serve on 4 plates. top greens with cheese, nuts, and 4 slices of pear.
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!
Time 15m Yield 2 Number Of Ingredients 10 Steps:
In medium bowl, mix all salad ingredients. In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix.
Time 20m Yield 6 Number Of Ingredients 10 Steps:
In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.
Number Of Ingredients 12 Steps:
Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm. Preheat the oven to 400 degrees. Make croutons: Place bread slices on a baking sheet, and brush with 4 tablespoons butter. Toast until golden brown, about 10 minutes. Set aside to cool completely. Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tablespoons melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon. While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and saute until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm. Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately.
More about “pear and blue cheese salad recipes”
Yield Makes 6 first-course servings Number Of Ingredients 9 Steps:
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.
