Pear Salad With Blue Cheese And Pine Nuts Recipes

PEAR AND BLUE CHEESE SALAD

Pear and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 11

Ingredients

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

Steps:

Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
Trim the stems of the watercress and arugula. Wash and dry the leaves.
Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

PEAR AND BLUE CHEESE SALAD

Pear and Blue Cheese Salad image

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

Provided by SPERL25

Categories Salad Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

Ingredients

1 (10 ounce) bag mixed field greens
½ cup sliced red onion
1 Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

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.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g

ARUGULA AND ROASTED PEAR SALAD

Arugula and Roasted Pear Salad image

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Provided by Ellen Ecker Ogden

Categories Salad Fruit Leafy Green Appetizer Roast Vegetarian Pear Arugula Fall Party Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 15

Ingredients

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

Steps:

1. Preheat the oven to 400°F.
2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

TOSSED SALAD WITH PINE NUTS

Tossed Salad with Pine Nuts image

This wonderful 5-ingredient recipe from Alice Tremont in Rochester Hills, Michigan is easy and elegant...with lots of blue cheese flavor and crunch from the pine nuts. Topped with raspberry vinaigrette dressing, it couldn't be much easier to toss together on a busy weeknight or much nicer to serve company. Alice often serves it on special occasions and says it always gets compliments, and that adding grilled chicken breast turns it into a fuss-free and fabulous main dish.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6-7 servings.

Number Of Ingredients 5

Ingredients

5 cups spring mix salad greens
1 small red onion, thinly sliced
1 cup (4 ounces) crumbled blue cheese
1/2 cup pine nuts, toasted
1/4 to 1/3 cup raspberry vinaigrette

Steps:

In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.

Nutrition Facts : Calories 173 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 351mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

BLUE-CHEESE-PEAR-PECAN SALAD

Blue-Cheese-Pear-Pecan Salad image

Provided by Food Network

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 to 2 Asian pears
3/4 cup crumbled blue cheese
3/4 pecan halves, toasted
2 heads Romaine lettuce, leaves only
1/4 cup balsamic vinegar
3 cloves garlic, crushed
5 fresh basil leaves, minced
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

PEAR AND NUT SALAD

Pear and Nut Salad image

If you love blue cheese, you will enjoy this quick and easy salad. The salad is topped with a creamy dressing and additional crumbled blue cheese. I have used pears and/or apples to make this salad, walnut and pecans both equally good.

Provided by Elly in Canada

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (100 g) package blue cheese, crumbled, divided
2 ounces cream cheese, at room temperature
1/4 cup 2% low-fat milk, more if required
6 cups mesclun or 6 cups other mixed salad greens
3 firm ripe pears or 3 apples, unpeeled
1/2 cup nuts, toasted and coarsely chopped
fresh ground black pepper

Steps:

Whisk together in a small bowl, half the blue cheese with the cream cheese and milk until well combined. If you find the dressing too thick add a little more milk. May be made ahead and refrigerated. (If you buy the crumbled blue cheese you will need a 175g package).
Place 1 cup of the mesclun mix on individual salad plates.
Cut pears in half, remove core and cut into wedges.
Arrange pears on top of greens.
Drizzle dressing over pears. Top with remaining blue cheese, nuts and pepper.

Nutrition Facts : Calories 212.4, Fat 14.2, SaturatedFat 6.1, Cholesterol 23.6, Sodium 340.1, Carbohydrate 16.8, Fiber 3.6, Sugar 9.3, Protein 6.9

ARUGULA, PEAR AND STILTON SALAD

Arugula, Pear and Stilton Salad image

Categories Salad Leafy Green Vegetarian Quick & Easy Low Cal Oscars Lunch Blue Cheese Pear Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

3/4 cup vegetable oil
6 tablespoons white wine vinegar
2 tablespoons minced shallots
8 cups lightly packed arugula (about 8 ounces), stems trimmed
6 small Bosc or Comice pears, halved, cored, thinly sliced
8 ounces Stilton cheese, crumbled

Steps:

Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE

Caramelised Pear and Rocket (Arugula) Salad With Blue Cheese image

This is just so simple and easy to do but is full of flavour as well. I did use pine nuts when I made this and they worked out quite well. I would suggest a good robust blue for this or Gorgonzola.

Provided by Latchy

Categories Salad Dressings

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

60 g butter
3 tablespoons white wine vinegar
1 tablespoon palm sugar (can use brown sugar)
2 firm brown pears (quartered and cored)
1/2 cup walnuts
100 g rocket (arugula)
150 g soft blue cheese, sliced

Steps:

Place the butter, vinegar and sugar in a frying pan over medium heat.
When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
Place the rocket on serving plates and top with the pear and walnuts.
Spoon over the pan juices and top with the blue cheese.

BLUE CHEESE ROMAINE SALAD

Blue Cheese Romaine Salad image

A light lemon vinaigrette makes this salad deliciously different from all others. - Mindy Oswalt, Winnetka, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup pine nuts
1 tablespoon butter, melted
6 cups torn romaine
3/4 cup crumbled blue cheese
2 medium apples or pears, diced
LEMON VINAIGRETTE:
1/3 cup lemon juice
1 tablespoon brown sugar
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil

Steps:

Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes until golden brown, stirring once. Cool on a wire rack. In a large bowl, combine romaine and blue cheese. Add apples and pine nuts., In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 347 calories, Fat 31g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 359mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.

PEAR & BLUE CHEESE SALAD

Pear & Blue Cheese Salad image

Fresh pear slices, red onions, toasted pine nuts, crumbled blue cheese and raspberry vinaigrette turn ordinary salad greens into an elegant side dish.

Provided by My Food and Family

Categories Nuts

Time 10m

Yield 8 servings, 1-1/4 cups each

Number Of Ingredients 6

Ingredients

1 pkg. (10 oz.) torn mixed salad greens
2 fresh pears, sliced
1 red onion, sliced
1/2 cup pine nuts, toasted
1/2 cup ATHENOS Crumbled Blue Cheese
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing

Steps:

Toss salad greens with all remaining ingredients except dressing.
Serve topped with dressing.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

PEAR SALAD WITH BLUE CHEESE AND PINE NUTS RECIPE

Pear Salad with Blue Cheese and Pine Nuts Recipe image

Provided by sheberger

Number Of Ingredients 12

Ingredients

Dressing:
2 large ripe pears cut in 1/2 inch cubes
1 1/2-2 bags greens, your favorite kind
1 pkg blue cheese
1/4 c toasted pine nuts (can add more as you like)
1 large shallot minced
1 Tbsp Dijon mustard
2 Tbps red wine vinegar
2 Tbsp honey
1 Tbsp water
1/2 cup vegetable oil
1/8 tsp salt and 3/4 tsp coarse black pepper

Steps:

1. Combine dressing ingredients in small jar and shake to combine or whisk together. Chill at least 1 hour before serving. This is important. It makes a difference. 2. Toast pine nuts at 350 degrees about 8-10 minutes, be careful because they will burn! Let cool. 3. Combine greens, pears, blue cheese, pine nuts and toss with dressing. Serve immediately. I like to let people put their own dressing on. Sometimes people are picky about that. ENJOY!!!

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