Best Caramelized Pear Salad Recipes

ENDIVE AND RADICCHIO SALAD WITH CARAMELIZED PEAR

Steps:

• Peel the pears, cut them in half and trim to remove the seeds. Reserve one uncooked pear to finish the salad, and roast the remaining two. Preheat oven to 400 degrees Fahrenheit. Place the two pears cut side down on a baking sheet lined with parchment paper. Drizzle pears with olive oil, honey and allspice and top with a small pat of butter. Cover with aluminum foil and bake for 20 minutes. Set aside.
• Make the blue cheese fritters. Combine cheese and butter in a mixing bowl until soft and fully incorporated. Add Worcestershire sauce and salt and pepper to taste. Form into small balls and refrigerate for 15 minutes, or until firm. Once firm, roll the balls between your palms to obtain a perfectly round shape. Dredge balls in flour, then beaten egg, then bread crumbs. The uncooked fritters can be reserved in the refrigerator until ready to fry. To fry, heat enough oil to cover the fritters in a fryer to 375 degrees. Add fritters to the pan and fry until golden brown.
• Make the walnut dressing. Toast walnuts in sauté pan for five minutes. Allow to cool, then chop. In a separate bowl, combine honey and ice wine vinegar and mix well. Add minced shallot and walnut oil. Mix with chopped walnuts and salt and pepper to taste.
• Make the salad. Cut radicchio in half and drizzle with olive oil and season with salt and pepper. Cook on hot grill for a couple of minutes on each side. Slice washed and dried endive into long strips.
• To assemble the salad, lay roasted radicchio on large plate. Season endive with walnut dressing and arrange around the radicchio. Top with roasted pear and freshly fried fritters. Finish with raw pear shavings.

ARUGULA, PEAR & GOAT CHEESE SALAD WITH PROSCIUTTO & CARAMELIZED WALNUTS

Steps:

• See Caramelized Walnuts recipe within this site: http://www.epicurious.com/recipes/food/views/Caramelized-Walnuts-108600 For dressing: Whisk together fig jam or preserves, lemon juice, and mustard in bowl then whisk in olive oil. For salad: Place arugula, pears, goat cheese into bowls. Tear or slice prosciutto into bite sized pieces. Add to salad. Add caramelized walnuts. Top with dressing.

CARAMELIZED PEAR AND TOASTED ALMOND SALAD

Steps:

• Toast the almonds in a small saucepan and place in a bowl.
• Mix the water and sugar in the same saucepan and bring to a near-boil.
• Adjust water, sugar, and temperature as needed.
• Place the pears in the mixture until cooked thoroughly and place in another bowl.
• Mix the vinegar, salt, Dijon mustard, oil, and pepper in another bowl with a fork or in a blender.
• Wash and spin the baby spinach.
• Toss the pears, dressing, almonds, and spinach and serve.

ROCKET & SLICED PEAR SALAD WITH CARAMELIZED BALSAMIC VINEGAR

Steps:

• Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
• Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
• Serve immediately with ground black pepper.
• To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.

CARAMELIZED PEAR SALAD

Steps:

• Peel and halve bosc pear; sprinkle w/ fresh thyme and roast in oven @ 425 degrees for 40 minutes. Reduce balsamic vinegar in a sauce pan until it achieves a molasses-like consistency. Lightly toast hazelnuts and crush. Layer lettuce w/ crushed hazelnuts and crumbled Stilton cheese. Drizzle w/ balsamic vinegar and a touch of hazelnut oil; season w/ salt & pepper to taste. Garnish with caramelized pear.