Time 15m Yield 8-10 servings. Number Of Ingredients 14 Steps:
In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.
Number Of Ingredients 12 Steps:
Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well. Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes. Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices. In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes. Add scallops. Cook 2-3 minutes, until scallops are opaque throughout. Remove pan from heat. Drain and discard liquid. Add pears, pecans, and dressing and toss to combine. To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.
Time 25m Yield 4 servings. Number Of Ingredients 12 Steps:
Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.
