Time 20m Yield 2 Number Of Ingredients 10 Steps:
Slice persimmon into 1/4-inch rounds, then slice each round into quarters. Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds. Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.
Time 8m Yield 1 pear per serving, 8 serving(s) Number Of Ingredients 7 Steps:
In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop. Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside. Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half. Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce. Pour vinegar into a small bowl; add sugar, whisking until dissolved. Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.
Time 15m Yield 2 Number Of Ingredients 7 Steps:
Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences. Drizzle salad with raspberry vinaigrette to serve.
Number Of Ingredients 11 Steps:
Preparation 1. With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks. 2. In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad. 3. In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use; see notes), mustard, honey, and thyme. Pour over salad and gently mix to coat, adding salt and pepper to taste. Sprinkle with pomegranate seeds and crumble remaining cheese over salad. Poached pears: In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer. Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes. Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.
