Best Pear Stilton Bacon Salad W Honey Glazed Pecans Recipes

STILTON AND PEAR SALAD

Stilton and Pear Salad image

Categories Salad Cheese Fruit Leafy Green Nut Quick & Easy Blue Cheese Pear Pecan Winter Gourmet

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons white-wine vinegar
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
6 cups red- or green- leaf lettuce (preferably young lettuce, available at ;specialty produce markets and some supermarkets), or a combination ;of both, rinsed and spun dry
1 large red Bartlett pear
1/4 pound Stilton, crumbled (about 1 cup)
1/2 cup pecans, toasted lightly, cooled, and chopped

Steps:

In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.

PEAR AND STILTON (OR ASIAGO) SALAD

Pear and Stilton (Or Asiago) Salad image

A delicious recipe by the Best of Bridge ladies - a group of wonderful cooks from my hometown in Alberta. It is a very popular salad with the nurses at work. Enjoy!

Provided by Nif_H

Categories Low Protein

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup fresh lemon juice
1/4 cup canola oil
1 tablespoon liquid honey
2 teaspoons grainy mustard or 2 teaspoons Dijon mustard
12 leaves butter lettuce
2 fresh pears, cored and thinly sliced
1 ounce Stilton cheese, crumbled or 1 ounce asiago cheese, shaved
1/4 cup pine nuts, toasted

Steps:

n small bowl, whisk together lemon juice, oil, honey and mustard.
Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
Drizzle dressing over top.

SPINACH SALAD WITH CARAMELIZED PECANS

Spinach Salad With Caramelized Pecans image

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.

Provided by SharleneW

Categories Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

Steps:

Melt butter in small frying pan over low heat.
Add pecans and brown sugar.
Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
Spread out on wax paper to cool.
In bowl toss together spinach, pecans, apple and cheese.
Add oil and vinegar and toss again until everything is coated.
Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

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

BACON PEAR SALAD WITH PARMESAN DRESSING

Bacon Pear Salad with Parmesan Dressing image

This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it's perfect for special meals. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cups chopped leaf lettuce
2 cups chopped fresh kale
2 medium pears, thinly sliced
1 cup shredded pepper jack cheese
4 bacon strips, cooked and crumbled
PARMESAN GARLIC DRESSING:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 to 3 tablespoons 2% milk

Steps:

In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 206 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.