Best Pear Salad With Spinach Blue Cheese And Walnuts Recipes

PEAR SALAD WITH SPINACH, BLUE CHEESE, AND WALNUTS

Pear Salad With Spinach, Blue Cheese, and Walnuts image

Make and share this Pear Salad With Spinach, Blue Cheese, and Walnuts recipe from Food.com.

Provided by PalatablePastime

Categories Pears

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 pear, peeled, halved and cored
1 cup fresh spinach leaves
1 tablespoon crumbled blue cheese
1 tablespoon heavy cream
1 tablespoon roasted chopped walnuts

Steps:

Place pear on bed of fresh spinach.
Mix blue cheese with heavy cream, and fill the center of the pear.
Sprinkle with roasted walnuts.

Nutrition Facts : Calories 231.8, Fat 13, SaturatedFat 5.5, Cholesterol 26.9, Sodium 148.9, Carbohydrate 28.4, Fiber 6.3, Sugar 16.6, Protein 4.7

APPLE, PEAR, AND SPINACH SALAD WITH WALNUTS AND BLUE CHEESE

Apple, Pear, and Spinach Salad with Walnuts and Blue Cheese image

This is one of our all-time classic salads. It's easy to see why it's so popular: it has the perfect combination of sweet fruit, crunchy nuts, tangy cheese, and tender spinach, bound together by a delicate vinaigrette. It's substantial yet not too heavy, perfectly suited as an accompaniment to other dishes.

Yield SERVES 4 TO 6

Number Of Ingredients 13

Ingredients

1 tablespoon minced shallot
1 1/2 teaspoons champagne vinegar, more as needed
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium pear, cored and thinly sliced
1 small apple, cored and thinly sliced
2 teaspoons freshly squeezed lemon juice
3 cups lightly packed baby spinach (about 3 3/4 ounces)
1/3 cup coarsely chopped toasted walnuts or pecans
1/3 cup crumbled blue cheese

Steps:

In a small bowl, whisk together the shallot, vinegar, mustard, thyme, honey, 1/2 teaspoon salt, and a grind or two of pepper. Continue to whisk as you drizzle in the olive oil. Dip a spinach leaf into the dressing and taste. Add more vinegar or salt as needed. Set aside.
Put the pear and apple in a large bowl, drizzle the lemon juice over them, and toss gently until the slices are evenly coated. Add the spinach and all but a tablespoon each of the walnuts and cheese, and drizzle with 1 tablespoon of the dressing. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Sprinkle the remaining walnuts and cheese over the salad.

SPINACH, PEAR, AND BLUE CHEESE SALAD

Spinach, Pear, and Blue Cheese Salad image

Categories Salad Cheese Pear Spinach

Yield serves 4

Number Of Ingredients 7

Ingredients

2 ripe but firm Bartlett pears, peeled
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch spinach, washed well and dried
4 ounces blue cheese, sliced or crumbled
3 tablespoons sliced almonds

Steps:

With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces.
In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately.

PEAR, BLUE CHEESE, WALNUT AND BACON SALAD

Pear, Blue Cheese, Walnut and Bacon Salad image

A fresh change of taste. The amount of servings depends on the additions and naturally, whether it's served as a side or main meal.

Provided by gailanng

Categories One Dish Meal

Time 23m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons olive oil
1 tablespoon fresh limes or 1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 1/4 teaspoons Dijon mustard or 1 1/4 teaspoons whole grain prepared mustard
1/4-1/2 teaspoon maple syrup or 1/4-1/2 teaspoon honey
2 teaspoons finely minced green onions
salt and pepper
1 cup walnut halves
1/2 teaspoon butter
1 teaspoon maple syrup or 1 teaspoon honey
1 dash cayenne or 1 dash hot smoked paprika
1/2 lb arugula, mesclun, romaine, mache, spinach (whatever may be your preference)
3 firm bartlett pears, washed, cored and sliced into very thin wedges (skin remaining)
4 ounces blue cheese, crumbled (gorgonzola, Stilton, etc.)
2 slices bacon, cooked until crisp and well drained
1/2-1 lb cooked sliced chicken (optional)

Steps:

Whisk together all vinaigrette ingredients until well blended; set aside.
In a small frying pan set on a medium heat, melt the butter, stir in the maple syrup or honey and then stir in the walnuts. Continue to heat the walnuts, stirring continuously, for approximately 2-3 minutes or until they are fragrant, caramelized and lightly browned. Remove from the heat; set aside.
Place the greens in a large salad bowl or, if individual servings are preferred, distribute them equally among 6 salad plates. Sprinkle over the pears, blue cheese and walnuts. Place over chicken then drizzle with dressing and toss.
Note: I find having the chicken warmed is superior to cold chicken.

Nutrition Facts : Calories 354.6, Fat 29.1, SaturatedFat 6.6, Cholesterol 16.9, Sodium 312.9, Carbohydrate 19.3, Fiber 4.7, Sugar 11, Protein 8.7

PEAR AND BLUE CHEESE SALAD

Pear and Blue Cheese Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 11

Ingredients

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

Steps:

Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
Trim the stems of the watercress and arugula. Wash and dry the leaves.
Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.