ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.
CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE
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
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.
PEAR AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 to 6 servings (10 cups)
Number Of Ingredients 11
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.
ROCKET (ARUGULA), PEAR AND WALNUT SALAD
Make and share this Rocket (Arugula), Pear and Walnut Salad recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dressing:.
- Place the molasses in a small bowl and add enough water to make it a thinner dressing consistency.
- Add the cinnamon and garlic and set aside while you assemble the salad.
- Salad:.
- Lay the rocket leaves on a flat platter, then arrange the remaining ingredients over the top. Spoon the dressing over and serve.
Nutrition Facts : Calories 295.9, Fat 23.4, SaturatedFat 4, Cholesterol 11, Sodium 198.4, Carbohydrate 16, Fiber 4.5, Sugar 7.5, Protein 10.3
WILTED ARUGULA , MUSHROOM, PEAR AND BLUE CHEESE SALAD
This is low in fat with no additional dressing keeping the fat down even more. Arugula has a peppery taste that goes nicely with the creamy cheese and crunchy pears while the mushrooms give it a meaty feel.For added texture add some toasted nuts.
Provided by Rita1652
Categories Pears
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
- Deglaze the pan with vermouth.
- Add salt, pepper flakes, herbs, nutmeg and arugula.
- Stir to slightly wilt.
- Place into a salad bowl top with diced pears and blue cheese.
- Serve immediately.
- May squeeze some fresh lemon over it!
Nutrition Facts : Calories 127, Fat 6.5, SaturatedFat 2.2, Cholesterol 6.3, Sodium 279.5, Carbohydrate 14.4, Fiber 3.2, Sugar 7.4, Protein 5.8
ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR
This is a simple but elegant salad when plated correctly.
Provided by Julie Racine
Categories Arugula Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
- Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
- Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
- Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg
CARAMELISED PEAR, CAMEMBERT AND ROCKET SALAD
Make and share this Caramelised Pear, Camembert and Rocket Salad recipe from Food.com.
Provided by Sonya01
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the bread onto a lined baking tray and brush with half the combined oil and garlic. Cook under a grill for 2-3 minutes until golden. Turn and brush with remaining oil mixture and grill until golden.
- Heat butter and sugar in a small non-stick frying pan over medium heat. Add pears and sauté for 2-3 minutes until light golden.
- Arrange rocket, camembert, toasts and pears onto a serving platter. Drizzle with dressing and serve immediately.
Nutrition Facts : Calories 436.4, Fat 21.2, SaturatedFat 10.4, Cholesterol 43.7, Sodium 690.5, Carbohydrate 47.4, Fiber 5.1, Sugar 15.4, Protein 16.5
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