Time 10m Yield 8 servings. Number Of Ingredients 6 Steps:
Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
To make Vinaigrette——————. Mix vinegar, salt, mustard in a blender or food processor. Very slowly pour in the oil while processor is on. Process until an emulsion forms. Taste and adjust seasoning. Add shallots& pepper. Best to make it fresh but may be stored for a few days in the fridge. —Salad———————–. Toss greens with most of the vinaigrette. Divide among 4 plates. Decorate with pear slices and crumbled cheese. Coarsely chop the walnuts and put on top of salad. Drizzle the last of the vinaigrette over top.
Time 13m Number Of Ingredients 12 Steps:
Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning. To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste. Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl. Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.
Time 40m Yield 12 servings. Number Of Ingredients 8 Steps:
Preheat oven to 400°. Place pears in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. Bake, uncovered, 25-30 minutes, basting occasionally with cooking juices., In a large salad bowl, combine greens, tomatoes, cheese and pecans. Drizzle with dressing and toss to coat. Divide among 12 serving plates; top each with two pear pieces.
Time 10m Yield 4 servings Number Of Ingredients 9 Steps:
Divide arugula between 4 plates and top with pears. In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.
Time 20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
To prepare the dressing: In a blender or food processor, puree the. drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky. Transfer to a jar, cover andrefrigerate. To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside. Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve. Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won’t be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put. into the bowl with the salad. Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.
