Arugula And Roasted Pear Salad Recipes

Steps:

• For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
• For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

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.

Steps:

• Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
• Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
• Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
• Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

Steps:

• Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
• Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
• With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
• Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

Steps:

• Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
• Combine the nut oil with the pears. Add the arugula leaves and toss.
• Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
• You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

Steps:

• Preheat oven to 500 F and put baking sheet in the oven to heat too.
• Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
• Toss pear with butter and sugar.
• Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
• Flip and roast until tender and deep brown, 5 more minutes.
• Let pears cool.
• Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
• Whisk the olive oil, vinegar, salt and pepper together.
• Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
• Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
• Chop walnuts coarsely and sprinkle on top.