Pear And Pecorino Salad Recipes

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PEARS AND PECORINO



Pears and Pecorino image

Few desserts are as naturally sophisticated as fruit paired with cheese. The honey and ground pepper complete the marvelous quartet of sweet and pungent flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

1/2 pound pecorino cheese
4 Comice pears, cored and sliced
Freshly ground black pepper

Steps:

  • Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper.

PEAR AND FENNEL SALAD



Pear and Fennel Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

PECORINO AND PEAR SALAD



Pecorino and Pear Salad image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds fresh fava beans, shelled
1 fennel bulb
6 1/2 ounces aged Italian pecorino
4 tablespoons pear vinegar or balsamic vinegar
6 tablespoons extra virgin olive oil
3 firm but ripe Bartlett or Anjou pears
Juice of 1/2 lemon
3 tablespoons toasted pine nuts
Coarse sea salt
4 small sprigs tarragon

Steps:

  • Place fava beans in a saucepan, cover with water and simmer 3 minutes. Drain, allow to cool and peel outer skins.
  • Trim fennel bulb, quarter and remove core. Slice paper-thin on a mandoline. Place in a bowl with fava beans.
  • Finely grate 1/2 ounce cheese. Cut the rest in paper-thin slices and set aside. Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas. Toss. Set aside. Cut pears in half vertically. Remove cores. Slice paper-thin, vertically. Place in another bowl and toss with lemon juice.
  • To assemble, divide fennel and fava beans among four salad plates. On top, make three alternating layers of pecorino and pear slices, ending with pears. Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon. Serve.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 25 grams, Carbohydrate 75 grams, Fat 39 grams, Fiber 24 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 1253 milligrams, Sugar 42 grams

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