Asian Pear Salad With Tamari Pecans And Maytag Blue Cheese Recipes

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ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE



Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese image

Provided by Food Network

Categories     appetizer

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



Asian Pear Salad image

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Provided by kitty.rock

Categories     Salad Dressings

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.

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