Best Roasted Pear And Shallot Salad With Sherry Dijon Vinaigrette Recipes

Arugula and Pear Salad with Dijon Sherry Vinaigrette image

Provided by Dave Lieberman

Time 18m

Yield 2 to 3 servings

Number Of Ingredients 9

1 medium bunch arugula, washed and stemmed
1 Bosc pear
1/4 cup sherry vinegar
2 heaping teaspoons whole grain Dijon mustard
1/3 cup olive oil
1 shallot, minced
Kosher salt
Freshly ground black pepper
3/4 cup walnuts halves, toasted

Steps:

Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.

Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

Caramelized Pears and Red Onions image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 4

2 firm, ripe red pears, such as Bartlett, cored and quartered
2 red onions, each cut into 6 wedges
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. Drizzle pears and onions with oil. Season with salt and pepper, and toss. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning pieces occasionally, until golden brown, about 40 minutes.