Pear Fennel And Blue Cheese Salad With Balsamic Glaze Recipes

AWESOME MAPLE-BALSAMIC BLUE CHEESE PEAR SALAD

Steps:

• 1. TO MAKE CANDIED NUTS: Melt butter in medium sauce pan over medium-high heat. Add nuts and sugar. Stir constantly until sugar melts and coats nuts. If desired, add pinch of cayenne or smoked paprika. Remove from heat and allow to cool.
• 2. Place salad greens and spinach, red onion slices, and pear slices into a salad serving bowl. Spread crumbled blue cheese all over, then candied nuts and dried cranberries.
• 3. Whisk together all the dressing ingredients until well blended. Pour 2/3 of the dressing over salad in the serving bowl. Toss well to coat salad evenlly. Taste, then if needed-- add some of remaining dressing.

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 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!

COMPOSED SALAD OF FENNEL, OVEN-DRIED PEARS, AND MAYTAG BLUE CHEESE

Steps:

• Preheat the oven to 200 degrees F or its lowest setting. Line a baking sheet with parchment paper. Set aside.
• Peel the pears. Cut them lengthwise in half and carefully remove the cores and stems.
• Combine the brown sugar and ginger, mixing well. Generously rub each pear half with the mixture. Lay the coated pears on the prepared baking sheet and place in the oven to dry for about 6 hours, or until the pears are just beginning to dry out but still retain some of their moisture.
• Whisk together the olive oil and vinegar in a small bowl. Season to taste with salt and cracked pepper. Set aside.
• Cut the fennel bulbs lengthwise in half, then cut the fennel lengthwise into very thin slices.
• Beginning at the flower end, cut each pear lengthwise in half but not through the stem end.
• Toss the lettuce and fennel together in a large bowl. Add a small amount of the dressing and toss to coat. Place the lettuce mixture on a large serving plate. Fan the pear halves across the greens, crisscrossing the stem ends. Sprinkle the walnut pieces around the edge of the platter, crumble the blue cheese over the top, and drizzle the remaining dressing over all. Serve immediately.