PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE
Steps:
- In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
- In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE
Provided by Robin Miller : Food Network
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
- In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
- Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.
POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE
This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.
Provided by Scoutie
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- PEARS:.
- Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
- Add pear halves, cut side down. Return syrup to boil.
- Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Drain pears.
- Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
- Gently press on pear halves to fan slightly.
- VINAIGRETTE AND SALAD:.
- Whisk shallot, vinegar, and mustard in small bowl to blend.
- Gradually whisk in 1/2 cup oil.
- Season vinaigrette to taste with salt and pepper.
- DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Place greens in large bowl. Toss with enough vinaigrette to coat.
- Mound greens on plates.
- Arrange 1 pear half atop greens on each plate.
- Sprinkle with walnuts and cheese.
- Drizzle with more vinaigrette, if desired, and serve.
CHAMPAGNE PEAR SALAD
I first ate this delicious salad at my son and daughter in-laws home and loved it. I changed it by adding pear and avocado. When I make it now for special occasions everyone gives it rave reviews. I hope that you enjoy it as much as we do. Enjoy
Provided by Candy Beard @Candisemirandis
Categories Lettuce Salads
Number Of Ingredients 7
Steps:
- Wash and pat dry butter lettuce then tear into medium sized bites. Place in large salad bowl. Add thinly sliced cucumber and next 5 ingredients then add to lettuce. Just before serving, pour vinegarette generously over salad and toss gently Enjoy
CHAMPAGNE-POACHED PEARS
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Provided by Victoria Granof
Categories Champagne Fruit Dessert Poach Valentine's Day Quick & Easy Lemon Pear Winter Cookie Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- 1. Combine all the ingredients except the pears in a pot and bring to a simmer.
- 2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
- 3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
- 4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
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