PEAR ROQUEFORT WALNUT SALAD RECIPES
ROQUEFORT PEAR SALAD | ALLRECIPES
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 Servings
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, CarbohydrateContent 33.1 g, CholesterolContent 21.3 mg, FatContent 31.6 g, FiberContent 7.4 g, ProteinContent 8 g, SaturatedFatContent 7.6 g, SodiumContent 654 mg, SugarContent 20.8 g
PEAR SALAD WITH ROQUEFORT AND WALNUTS RECIPE | GOOD FOOD
I love fresh pears with cheese: good with parmesan and stilton, but perhaps even better with roquefort. And a salad of witlof and slightly bitter frilly curly endive leaves with a few toasted walnuts, a drizzle of walnut oil and a slice of roquefort would have to be one of the great combinations of all time.
Provided by Stephanie Alexander
Total Time 30 minutes
Yield
Number Of Ingredients 10
Steps:
Wash all salad leaves very well, spin dry and store loosely wrapped in a clean cloth in the refrigerator until ready to assemble the salad.
Have the cheese at room temperature 30 minutes before serving the salad.
Spread walnut halves on an oven tray and toast them for 5 minutes or so in a moderate oven.
Halve pears lengthwise. Remove core and central stringy stem. Place flat on workbench and cut across the pear into even slices.
Mix the oil, vinegar, salt and pepper in a salad bowl. Drop in the salad leaves and turn to mix well.
To serve
Divide salad between four plates. Fan each pear half onto a plate, crumble the roquefort between the salads and scatter over the toasted walnuts. Season and serve.
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ENDIVE WITH PEARS, WALNUTS, AND ROQUEFORT RECIPE | MARTHA ...
This is a classic combination: a salty-sweet salad of blue cheese, pears, and walnuts.
From marthastewart.com
Reviews 0
Category Appetizers
From marthastewart.com
Reviews 0
Category Appetizers
- In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside. In a medium bowl, combine whole and cut-up endive, pear slices, walnuts, and cheese. Drizzle with dressing; gently toss to coat evenly. Divide among four salad bowls. Serve immediately.
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This is a serious autumn salad, with an abundance of sweet roasted onions, juicy pear, crisp greens and salty, pungent Roquefort cheese. But the most compelling part of the dish is the beets, which are first boiled then roasted to deepen and intensify the flavor. More Ideas for Fall Produce
From foodandwine.com
Reviews 5
Total Time 1 hours 10 minutes
From foodandwine.com
Reviews 5
Total Time 1 hours 10 minutes
- In a small bowl, toss the sliced pear with 1 tablespoon of the lemon juice. In a large bowl, toss the radicchio and endive with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice; season with salt and pepper. Mound the salad on plates and top with the walnuts, onions, beets, pears and Roquefort. Drizzle with olive oil and serve.
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Reviews 0
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- In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside. In a medium bowl, combine whole and cut-up endive, pear slices, walnuts, and cheese. Drizzle with dressing; gently toss to coat evenly. Divide among four salad bowls. Serve immediately.
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RADICCHIO SALAD WITH BEETS, PEAR, WALNUTS AND ROQUEFORT RECIPE
This is a serious autumn salad, with an abundance of sweet roasted onions, juicy pear, crisp greens and salty, pungent Roquefort cheese. But the most compelling part of the dish is the beets, which are first boiled then roasted to deepen and intensify the flavor. More Ideas for Fall Produce
From foodandwine.com
Reviews 5
Total Time 1 hours 10 minutes
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Reviews 5
Total Time 1 hours 10 minutes
- In a small bowl, toss the sliced pear with 1 tablespoon of the lemon juice. In a large bowl, toss the radicchio and endive with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice; season with salt and pepper. Mound the salad on plates and top with the walnuts, onions, beets, pears and Roquefort. Drizzle with olive oil and serve.
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Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. —Sherry Duval, Baltimore, Maryland
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Lunch
Calories 171 calories per serving
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Reviews 5
Total Time 20 minutes
Category Lunch
Calories 171 calories per serving
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The light and refreshing vinaigrette in this side salad offsets the tangy funk of Gorgonzola and sweetness from the raisins and pears. Even better, this salad celebrates fall and has beautiful colors. Feel free to get creative with this salad: Add chicken to make it meal-worthy, choose a different nut or swap Bosc pears for your favorite variety. Be sure to wait to dress this salad until ready to serve or the greens will wilt.
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Reviews 5
Total Time 10 minutes
Category Healthy Lettuce Recipes
Calories 207 calories per serving
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We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter.
From food.com
Reviews 4.5
Total Time 10 minutes
Calories 313.1 per serving
From food.com
Reviews 4.5
Total Time 10 minutes
Calories 313.1 per serving
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Pear, blue cheese and toasted nuts is a combination made in heaven
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Starter
Cuisine British
Calories 275 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Starter
Cuisine British
Calories 275 calories per serving
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INA GARTEN SALAD WITH PEARS RECIPES
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