ROASTED PEAR AND HOT HOUSE CUCUMBER AMUSE BOUCHE
Steps:
- Preheat the oven to 400 degrees F.
- Cover the bottom of a baking sheet with aluminum foil. Rinse the pears, pat dry and put on a baking sheet. Cover with additional foil and roast the pears for 1 hour. Peel the pears and cut them in half.
- On a cutting board, cut out 12 circles from the pear halves, using a 1/2-inch circle cutter. Avoid the seeds. Shave off excess pear to make sure all of the circles are the same height. I suggest you make them a 1/2-inch high.
- Put the pear circles into large serving spoons. Pour some Champagne over the pears and sprinkle with cinnamon. Arrange some diced cucumber on top of each pear circle and serve.
PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM HONEY DRESSING
Provided by Lorraine Pascale
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Distribute the arugula evenly among four serving plates.
- Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
- Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
- Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
- Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.
BALSAMIC CUCUMBER SALAD
Cucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 356mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
APPLE PEAR CUCUMBER SALAD
This crunchy, sweet and tangy salad mixes familiar fruits and veggies with a whole grain mustard dressing and apple cider vinegar. From Whole Foods.
Provided by Chef Kate
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For the Dressing:.
- Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
- For the Salad:.
- Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
- Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
- If cucumber is waxed, peel it; otherwise leave skin on.
- Slice onion any way you like.
- Add all to bowl with dressing and toss to coat.
Nutrition Facts : Calories 227.2, Fat 14.1, SaturatedFat 1.9, Sodium 89.8, Carbohydrate 26.9, Fiber 4.9, Sugar 17.7, Protein 1.5
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