Best Pecan Endive Asian Pear Salad Recipes

Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons pear vinegar
1 tablespoon plus 1 teaspoon pear syrup (fresh pear juice reduced to a syrup)
2 teaspoons extra virgin lemon oil
6 cups assorted full-flavored greens (baby mustard, lovage, arugula, dandelion, mizzuna, etc.)
1/4 cup tamari pecans, recipe follows
1/4 cup dried currants or chopped raisins
1/4 cup cold Maytag blue cheese, crumbled
1 ripe Asian pear, cored and thinly sliced
1 tablespoon high quality tamari
2 teaspoons molasses
Salt and cayenne pepper
1 cup shelled pecan halves

Steps:

Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad.
Preheat oven to 350 degrees F.
Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.

Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese image

Provided by Food Network

Categories appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons pear or cider vinegar
4 teaspoons Pear Syrup, recipe follows
1 teaspoon Extra-Virgin O Lemon Oil or unflavored extra-virgin olive oil
6 cups mixed bitter salad greens, such as baby mustard, lovage, arugula, dandelion, and mizuna
1/4 cup chopped Tamari Pecans, recipe follows
1/4 cup dried currants or chopped raisins
1/4 cup crumbled chilled blue cheese (recommended: Maytag)
Salt and freshly ground black pepper
1 ripe Asian pear, cored, peeled and thinly sliced
3 cups pear juice
1 tablespoon tamari sauce
2 teaspoons molasses
Cayenne pepper and salt
1 cup pecan halves

Steps:

In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
Preheat the oven to 350 degrees F.
In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.

Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

Asian Pear Salad image

Provided by kitty.rock

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

Steps:

In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
Add the shallots to the vinaigrette then set aside.
When serving, dress the greens lightly, season to taste, and serve immediately.