Honey Roasted Pear Salad With Thyme Verjus Dressing Recipes

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HONEY-ROASTED PEAR SALAD WITH THYME AND VERJUS DRESSING



Honey-Roasted Pear Salad With Thyme and Verjus Dressing image

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool.

Provided by French Tart

Categories     Salad Dressings

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
1/3 cup grapeseed oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
3 bunches fresh thyme sprigs
4 ripe but firm bartlett pears, halved, cored (about 2 1/2 pounds)
1/4 cup honey
1 head butter lettuce, coarsely torn
4 ounces baby rocket or 4 ounces arugula
6 ounces blue cheese, coarsely crumbled
1/2 cup hazelnuts, toasted, coarsely chopped

Steps:

  • For the dressing:.
  • Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
  • For the pears and salad:.
  • Preheat oven to 200°C/400°F Scatter thyme sprigs on a baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place on top of the thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
  • To serve.
  • Combine lettuce and rocket/arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with the hazelnuts and fresh thyme.

Nutrition Facts : Calories 296.8, Fat 20.6, SaturatedFat 5.2, Cholesterol 15.9, Sodium 303.1, Carbohydrate 24.9, Fiber 3.9, Sugar 17.8, Protein 6.9

PEAR SALAD WITH HONEY VINAIGRETTE



Pear Salad with Honey Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups 1-inch cubes day-old multigrain bread
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup toasted pecans, roughly chopped
1 head butter lettuce, torn into bite-size pieces
1 large pear, thinly sliced
2 tablespoons honey
Juice of half a lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
  • Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
  • Pour the dressing over the salad and serve.

PEAR VINAIGRETTE



Pear Vinaigrette image

This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!

Provided by Jill Tall

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 8

1 ripe pear - peeled, cored, and chopped
½ cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
¼ cup white balsamic vinegar
1 teaspoon ground black pepper
¼ teaspoon sea salt
½ cup olive oil

Steps:

  • Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g

HONEY-ROASTED PEAR SALAD WITH THYME VERJUS DRESSING



Honey-Roasted Pear Salad with Thyme Verjus Dressing image

Categories     Salad     Cheese     Fruit     Leafy Green     Appetizer     Roast     Blue Cheese     Pear     Fall     Honey     Thyme     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 13

Dressing:
1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
1/3 cup grapeseed oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Pears and salad:
3 bunches fresh thyme sprigs
4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
1/4 cup honey
1 head of butter lettuce, coarsely torn
4 ounces baby arugula
6 ounces blue cheese, sliced or coarsely crumbled
1/2 cup hazelnuts, toasted, coarsely chopped

Steps:

  • For dressing:
  • Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
  • For pears and salad:
  • Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
  • Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

ROASTED PEAR SALAD



Roasted Pear Salad image

Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 medium pears, halved and cored
4 teaspoons olive oil, divided
2 tablespoons cider vinegar
1 teaspoon water
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper
1 package (10 ounces) mixed baby salad greens
1 cup watercress sprigs
1/4 cup chopped hazelnuts, toasted
1/4 cup dried cranberries

Steps:

  • In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.

Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.

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