Time 20m Yield 10 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.
Time 15m Yield 3 servings Number Of Ingredients 10 Steps:
Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.
Time 30m Yield 6 Number Of Ingredients 14 Steps:
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Time 15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
To make the dressing, mix together the oils, vinegar and mustard in a bowl or jar. Peel, core and slice the pears and toss them with the lemon juice. Divide the salad leaves among four plates, then place pears on top. Crumble cheese and sprinkle over salad along with the hazelnuts. Spoon over the dressing and serve.
Yield 6 People Number Of Ingredients 15 Steps:
Directions: 1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. 2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Time 25m Number Of Ingredients 13 Steps:
Spread Spring Mix out on a large platter or place in a large but semi shallow serving dish. Top with pear slices, crumbled blue cheese, avocado slices, green onions and toasted pecans. In a separate small bowl or a quart sized canning jar, combine olive oil, vinegar, sugar, mustard, garlic, salt & pepper. Blend well or put a lid on your jar and give it a good shake. Serve salad with dressing on the side immediately.
More about “roquefort pear salad recipes”
Time 15m Yield 3 serving(s) Number Of Ingredients 10 Steps:
Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature. Enjoy!
