Pear Apple Beet Salad With Duck And Pear Vinaigrette Recipes

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PEAR, APPLE & BEET SALAD WITH DUCK AND PEAR VINAIGRETTE



Pear, Apple & Beet Salad With Duck and Pear Vinaigrette image

This to me is a perfect light fall salad, A spicy salad with fall fruits and vegetables of apple and pear, pecans and roasted beets. A very simple roasted duck breast and a pear vinaigrette. Roast the beets ahead and then just 20-30 minutes to put the whole thing together. This makes a elegant dinner dish and keeps you just a short time in the kitchen. Besides when I cook, I love that people enjoy being in the kitchen with me and often help or that I can teach a bit and we can work together. Everyone always gathers around the kitchen it seems.

Provided by SarasotaCook

Categories     Duck

Time 1h15m

Yield 4 Individual salads, 4 serving(s)

Number Of Ingredients 24

4 beets
2 teaspoons olive oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups baby arugula
1 granny smith apple (thin sliced)
2 Anjou pears (thin sliced)
1 red onion (small cut in half and thin sliced)
3/4 cup chopped pecans, not too fine rough chopped (1/4 for a garnish)
8 ounces gorgonzola
4 duck breasts
2 teaspoons olive oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 Anjou pear (ripe, peeled and mashed with a fork)
1 shallot, diced fine
1/4 cup rice wine vinegar (apple cider vinegar will work, the rice wine is a much better taste)
1/2 cup apple cider (apple juice will work)
1/3 cup olive oil
1 tablespoon garlic, minced
2 teaspoons Dijon mustard
2 teaspoons fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper

Steps:

  • Roast the Beets -- this can easily be done a day or two ahead. Just cut off the stem (green part) and wash well. Place them on a sheet of aluminum foil, drizzle with olive oil 1-2 teaspoons and salt and pepper. Wrap up in the foil and bake at 375 for 50 minutes for medium sized beets. 45 for small 60 for large. Just let cool before peeling the skin. Just use a small plain knife and pull off the skin. If you don't want red fingers use gloves. Or after peeling them (and you will have red fingers -- just use a light mix of bleach and water and the red will come off your hands). Just store in a baggie or ziplock/plastic container. Don't slice until you need them.
  • Salad -- Now prepare the salad. In a medium size bowl add the arugula, red onion and pecans reserving some for a garnish. Now I don't add the apples or pears until right at the end. Just drizzle with lemon so they will not brown and set on a plate covered in saran wrap to the side.
  • Duck -- First score the skin. With a knife cut cross marks on the skin side in order to release all the duck fat as it cooks. Just salt and pepper well. Then in a heavy pan such as cast iron, cold not heated -- add 1 teaspoon olive oil and add the duck skin side down which is important. Turn the heat to to medium high heat, saute the duck. Starting from cold lets the duck render all the duck fat and give it a crispy crust. After about 10 minutes, flip and cover with a lid. Cook until 135 for medium rare. About 5-7 more minutes. Half way through you can drain some of the duck fat off if you want. Once done to medium rare, remove from the heat and cover with foil and let rest before slicing.
  • Vinaigrette -- Remove most of the duck fat and just keep a little of the bits on the bottom of the pan for flavor, add the olive oil, mashed pear, garlic and shallot to the pan and cook until well combined 2-3 minutes. Add the white wine to deglaze the pan and cook another minute. Add the mustard, rice wine vinegar, apple juice, fresh thyme, salt and pepper and cook just a minute.
  • Put it all together -- Add a couple of tablespoons of the vinaigrette to the lettuce and toss lightly. Make sure to add in the pears and apples at this point. Now slice your beets and duck. On each plate add your salad mix, then fan out the sliced beets (1 beet per person), and top with the duck thin sliced (1 breast per person). Top each with the warm vinaigrette and garnish with extra pecans and gorgonzola crumbles.
  • JUST ENJOY!

Nutrition Facts : Calories 1165.4, Fat 80.1, SaturatedFat 22, Cholesterol 368.9, Sodium 3685, Carbohydrate 39.2, Fiber 8.8, Sugar 22.6, Protein 75.5

APPLE PEAR CUCUMBER SALAD



Apple Pear Cucumber Salad image

This crunchy, sweet and tangy salad mixes familiar fruits and veggies with a whole grain mustard dressing and apple cider vinegar. From Whole Foods.

Provided by Chef Kate

Categories     Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons whole grain mustard
2 tablespoons fresh dill, chopped (or 2 tsp dried)
2 tablespoons apple cider vinegar
1/2 teaspoon brown sugar
4 tablespoons extra virgin olive oil
2 tart apples, crunchy (Gala, Pink Lady, Braeburn)
1 pear (Anjou, Bartlett, etc.)
1 seedless cucumber (or seeded)
1 small sweet onion

Steps:

  • For the Dressing:.
  • Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
  • For the Salad:.
  • Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
  • Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
  • If cucumber is waxed, peel it; otherwise leave skin on.
  • Slice onion any way you like.
  • Add all to bowl with dressing and toss to coat.

Nutrition Facts : Calories 227.2, Fat 14.1, SaturatedFat 1.9, Sodium 89.8, Carbohydrate 26.9, Fiber 4.9, Sugar 17.7, Protein 1.5

APPLE PEAR SALAD



Apple Pear Salad image

Using two of falls greatest fruits, this salad is a winner in my book. Cooking time is refrigeration time.

Provided by CoffeeB

Categories     Salad Dressings

Time 1h10m

Yield 1/4 cup, 5 serving(s)

Number Of Ingredients 7

1 cup red apple, cubed and unpeeled
1 cup pear, cubed and unpeeled
1 cup red grapes, halved
1 teaspoon lemon juice
1/4 cup mayonnaise (I use lite) or 1/4 cup Miracle Whip (I use lite)
2 tablespoons honey
1/8 teaspoon cinnamon (I use more)

Steps:

  • In a medium bowl, combine all salad ingredients.
  • Sprinkle with lemon juice and toss lightly.
  • In a small bowl, combine all dressings ingredients and blend well.
  • Pour over fruit, tossing lightly to coat.
  • Refrigerate to blend flavors.

APPLE PEAR SALAD



Apple Pear Salad image

Make and share this Apple Pear Salad recipe from Food.com.

Provided by SEvans

Categories     Apple

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 stalks celery, julienned
1 granny smith apple, julienned
1 firm pear, julienned
2 tablespoons walnuts, pieced
1 teaspoon chives
1 teaspoon lime juice
3 tablespoons creamy salad dressing
salt and pepper

Steps:

  • combine all of the above ingredients except the dressing - the citric juice preserves this salad - it will not brown so it can be made in advance.
  • toss with salad dressing right before serving.
  • This salad is pictured in my Edible Parmesan Cheese Bowls.

Nutrition Facts : Calories 175.2, Fat 7.3, SaturatedFat 1.2, Cholesterol 13.7, Sodium 209.9, Carbohydrate 28.4, Fiber 5.4, Sugar 18.4, Protein 2.9

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY



Beet And Pear Salad With Lemon Vinaigrette Recipe by Tasty image

Here's what you need: walnuts, pear, mixed greens, beets, red onion, lemon, water, honey, fresh thyme, salt, pepper, oil

Provided by Joey Firoben

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 12

½ cup walnuts, roughly chopped
1 pear, thinly sliced
5 oz mixed greens
3 beets, cooked, halved, and thinly sliced
¼ red onion, thinly sliced
1 lemon, juiced
1 tablespoon water
1 tablespoon honey
1 teaspoon fresh thyme
salt, to taste
pepper, to taste
2 tablespoons oil

Steps:

  • In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
  • In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
  • While whisking, slowly add the oil to the bowl to create a vinaigrette.
  • In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 10 grams

ROASTED BEET, PISTACHIO AND PEAR SALAD



Roasted Beet, Pistachio and Pear Salad image

Canned beets can be used in a pinch, but fresh roasted are best. Can be made early and spooned onto lettuce at dinner time. adaapted from Cooking light.

Provided by Derf2440

Categories     Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 11

2 beets (about 3/4 pound)
1 cup diced Asian pears or 1 cup ripe pear
1/4 cup diced celery
2 tablespoons chopped pistachios
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon brown sugar
1/4 teaspoon black pepper
1 dash salt
1 dash cayenne pepper
2 curly leaf lettuce leaves (optional)

Steps:

  • Preheat oven to 425f degrees.
  • Leave root and 1 inch of stem on beets, scrub with a brush.
  • Place beets in a small baking dish.
  • Bake at 425f degrees for 50 minutes or until tender.
  • Cool, trim off beet roots, rub off skins, dice beets.
  • Combine beets, pear, celery, and pistachios in a medium bowl.
  • Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
  • Drizzle over beet mixture, tossing gently to coat.
  • Serve at room temperature or chilled on lettuce leaves, if desired.

Nutrition Facts : Calories 109.3, Fat 3.7, SaturatedFat 0.5, Sodium 127.2, Carbohydrate 19, Fiber 2.2, Sugar 15.1, Protein 2.6

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