Best Fresh Poached Pear Toasted Pecan And Bleu Cheese Salad With Pear Vinaigrette Recipes

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BLUE-CHEESE-PEAR-PECAN SALAD



Blue-Cheese-Pear-Pecan Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 to 2 Asian pears
3/4 cup crumbled blue cheese
3/4 pecan halves, toasted
2 heads Romaine lettuce, leaves only
1/4 cup balsamic vinegar
3 cloves garlic, crushed
5 fresh basil leaves, minced
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
  • For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

PEAR & BLUE CHEESE SALAD



Pear & Blue Cheese Salad image

This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

12 cups torn romaine
2/3 cup balsamic vinaigrette
2 medium pears, sliced
2/3 cup crumbled blue cheese
2/3 cup glazed pecans

Steps:

  • Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE



Poached Pear Salad With Blue Cheese and Champagne Vinaigrette image

This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.

Provided by Scoutie

Categories     Salad Dressings

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 (750 ml) bottle dry red wine
1 cup orange juice
1 cup sugar
2 tablespoons crystallized ginger, chopped
1 cinnamon stick, broken in half
4 bosc pears, firm, peeled, halved lengthwise, cored
1/4 cup shallot, minced (about 1 large)
3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil, extra-virgin
12 cups mixed baby greens (from two 5-ounce packages)
1 cup walnut pieces, toasted
1 cup blue cheese, crumbled (about 5 ounces)

Steps:

  • PEARS:.
  • Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
  • Add pear halves, cut side down. Return syrup to boil.
  • Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
  • DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Drain pears.
  • Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
  • Gently press on pear halves to fan slightly.
  • VINAIGRETTE AND SALAD:.
  • Whisk shallot, vinegar, and mustard in small bowl to blend.
  • Gradually whisk in 1/2 cup oil.
  • Season vinaigrette to taste with salt and pepper.
  • DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • Place greens in large bowl. Toss with enough vinaigrette to coat.
  • Mound greens on plates.
  • Arrange 1 pear half atop greens on each plate.
  • Sprinkle with walnuts and cheese.
  • Drizzle with more vinaigrette, if desired, and serve.

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