No Fuss Blue Cheese And Pear Salad With Apricot Nectar Salad Recipes

BLUE CHEESE AND PEAR SALAD

Steps:

• Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
• Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
• In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
• Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!

NO-FUSS BLUE CHEESE AND PEAR SALAD WITH APRICOT NECTAR DRESSING

Steps:

• For Dressing, in a very large bowl wisk together apricot nectar, oil, vinegar, mustard, salt, dried apricots, and scallions. Add pears and toss to coat. Cover and refrigerate until ready to serve, 30 mins to 3 1/2 hours.
• When ready to serve, place greens on a very large platter. Sprinkle with shredded radicchio. Use a slotted spoon to remove pear wedges from dressing; place pears on radicchio, reserving vinaigrette.
• Arrange cheese wedges on salad, and sprinkle almonds over all. Drizzle with reserved dressing or pass dressing with salad.

BELGIAN ENDIVE, BLUE CHEESE AND PEAR SALAD

Steps:

• Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
• Toss endive and blue cheese together.
• Add oil and vinegar dressing.
• Mix.
• Arrange pear slices around the edges of a salad plate and mound salad in the center.
• Season with freshly ground black pepper.

BUTTERMILK-APRICOT SALAD

Steps:

• In small saucepan heat undrained pineapple until boiling.
• Stir in apricot gelatin until dissolved.
• Remove from heat.
• Stir in buttermilk.
• Transfer mixture to medium bowl.
• Cover and chill for 25 to 30 minutes or until cool.
• Fold in dessert topping and nuts.
• Spoon mixture into a 2-quart baking dish.
• Cover and chill for 4 to 24 hours or until set.
• To serve, cut into squares.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

BLUE CHEESE AND PEAR SALAD

Steps:

• Cover each salad plate with a modest bed of baby green lettuce.
• Slice and core a half pear for each plate.
• Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce.
• Top with toasted walnuts and a generous serving of crumbled blue cheese.
• Whisk dressing ingredients and spoon over the salad mixture.

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE

Steps:

• Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

PEAR SALAD WITH SPINACH, BLUE CHEESE, AND WALNUTS

Steps:

• Place pear on bed of fresh spinach.
• Mix blue cheese with heavy cream, and fill the center of the pear.
• Sprinkle with roasted walnuts.

PEAR & BLUE CHEESE SALAD

Steps:

• Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

BLUE CHEESE AND PEAR BRUSCHETTA

Steps:

• Cut pears into a small dice, and place in a small bowl.
• Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly.
• Season to taste with freshly ground black pepper. Set aside.
• Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
• Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly.
• Finish each one with a sprinkling of walnuts and serve.