Best Plank Roasted Pear Salad With Blue Cheese And Walnuts Recipes

Roasted Pear and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 26m

Yield 4 servings

Number Of Ingredients 10

2 Bosc pears
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon whole-grain mustard
1 tablespoon apple cider vinegar
1 bunch watercress, stems trimmed
1 bunch arugula, stems trimmed
2 endive, thinly sliced crosswise
2 ounces crumbled blue cheese, such as Roquefort, Maytag, or Stilton, about 1/2 cup
Kosher salt
Freshly ground black pepper

Steps:

Preheat oven to 425 degrees F.
Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more.
Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside.
Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.

Pear, Blue Cheese, Walnut and Bacon Salad image

Provided by gailanng

Time 23m

Yield 6 serving(s)

Number Of Ingredients 16

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

Plank-Roasted Pear Salad With Blue Cheese and Walnuts image

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 27m

Yield 8 serving(s)

Number Of Ingredients 8

2 cedar planks, alder, oak, Choose your favorite, soaked in water for one hour
4 large Anjou pears or 4 large bartlett pears, ripe, do not peel
2 tablespoons butter, melted
2 tablespoons honey
1/2 cup blue cheese, crumbled
4 cups mixed greens, I like to use an arugula mix
1/3 cup walnuts, roughly chop, roasted in a dry skillet if you like
1/4 cup champagne vinaigrette dressing, I like Girard's lite

Steps:

Soak the planks for 60 minutes in water.
Preheat your grill.
Optional" Roast the walnuts. Walnuts can be roasted in a dry skillet before chopping. Simply put them in a skillet over medium heat and roast until you start to smell them. They are done at that point. Be careful not to burn them.
Cut the pears in half lengthwise, leaving the stems intake. Take a melon baller and remove the seed/ core section.
In a bowl, mix the butter and honey. Brush the honey mixture over the cut surface of the pear. Sprinkle the pears with blue cheese, add some extra to the cored out center YUM!
Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, about 3-5 minutes, open the grill and *use tongs*, turn the planks over.
Place the pears on the planks, cut side & blue cheese side UP.
Close the grill and roast for 12-15 minutes or until the pears are scorched around the edges and the cheese is melted.
Serve on top salad greens, sprinkle with walnuts
Dress with vinaigrette.
ALTERNATELY: Plank-Roasting in the oven.
Preheat oven to 450°F.
Place the prepared pears on the planks and place the planks in the middle of the oven.
Plank roast for 12-15 minutes or until pears are scorched around the edges.