Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 500 F and put baking sheet in the oven to heat too. Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again. Toss pear with butter and sugar. Place on baking sheet and in oven to roast for 10 min, or until browned on bottom. Flip and roast until tender and deep brown, 5 more minutes. Let pears cool. Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside. Whisk the olive oil, vinegar, salt and pepper together. Combine arugula and pears in large serving bowl, and gentley toss with the dressing. Using a vegetable peeler, shave curls of Parmesan cheese on top of salad. Chop walnuts coarsely and sprinkle on top.
Time 35m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
Toast nuts in small pan over medium heat until fragrant. Cool. Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
Time 10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.
Yield Serves 4 Number Of Ingredients 15 Steps:
- Preheat the oven to 400°F.
- In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
- Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
- In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
- Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup. Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper. Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing. Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice. Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.
