Baby Greens With Pears Walnuts And Gorgonzola Recipes

Steps:

• Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
• Add salt and pepper to taste.
• If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
• Layer chilled salad plates with the baby greens and top with thinly sliced pears.
• Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
• Enjoy!

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
• Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
• Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Steps:

• Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
• Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
• Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

Steps:

• Clean and oil your grill grate. Turn on and heat to medium high heat.
• Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil (see Recipe #369334). Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
• In the meantime, toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add gargonzola and mix so cheese melts. Add honey. Stir lightly to incorporate.
• Toss arugula or other greens very lightly with vinaigrette. Divide onto four plates.
• When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with vinaigrette. Serve warm.

Steps:

• Pecans: Spray cookie sheet with "Pam" In frying pan, combine first set of ingredients except for pecans.
• Bring to boil over medium high heat.
• Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
• Add pecans and stir while cooking fo 1-1/2 minutes.
• Spoon pecans onto cookie sheet and spread out to separate; let cool.
• Dressing: In a blender, combine ingredients.
• To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
• Divide onto plates and top with pecans.

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

Steps:

• mix vinegar, sugar, salt, pepper, mustard, shallots and oil. Before serving toss greens with dressing. Divide pears and greens between 6 to 8 plates depending on serving size. Sprinkle walnuts and gorgonzola cheese to top of salads.