Best Asian Pear And Frisée Salad Recipes

Asian Pear Fruit Salad image

Provided by charlie 5

Categories Fruit

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 3

6 Asian pears, peeled, cored, sliced
6 -7 clementines
1 pomegranate

Steps:

Nutrition Facts : Calories 103.5, Fat 0.5, Sodium 1.5, Carbohydrate 26.3, Fiber 5.8, Sugar 19.6, Protein 1.5

Frisée, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette image

Yield Serves 8

Number Of Ingredients 8

8 cups torn frisée (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry
1 head of radicchio (about 3/4 pound), separated into leaves, rinsed, spun dry, and shredded (about 6 cups)
2 Asian pears (available at specialty produce markets), cored and cut into 1/2-inch pieces
3 tablespoons white-wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons hazelnut oil or walnut oil (available at specialty foods shops)
3 tablespoons olive oil
1/4 cup hazelnuts, toasted and skinned (procedure follows) and chopped

Steps:

In a bowl combine the frisée, the radicchio, and the pears. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool.

Asian Pear Salad image

Yield serves 4

Number Of Ingredients 8

4 cups mixed frisée, baby arugula, and other small greens (about 11 ounces)
8 dates, pitted and quartered lengthwise
8 slices prosciutto (about 4 ounces), sliced into 1/4-inch-wide strips
8 sprigs mint, leaves picked from stems (about 1 cup)
1 Asian pear, cored and sliced into 1/2-inch wedges
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

In a large bowl, toss together the greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together the lemon juice and oil; season with salt and pepper. Pour the mixture over the salad. Toss to combine well, and serve immediately.