Roasted Pear Honey Salad With Baby Greens Recipes

Steps:

• In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.

Steps:

• For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
• For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
• To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

Steps:

• 1. Place all ingredients for dressing into a food processor. Process until smooth. Pour in to a bottle, or bowl and refrigerator.
• 2. Place walnuts and or pecans in a frypan set heat to high. Add a teaspoon of olive oil. Stir constantly until you smell the aroma of the nuts. Usually that's an indication that they are done and they are just lightly browned. Should take about three minutes or so. Remove from heat onto a plate. Set aside to cool.
• 3. Heat oven to 425 degree's. Peel apples and pears. Core and remove seeds. Cut each piece of fruit into eight pieces. Then cut each piece in half width wise. You can leave them in wedges or you can cut them in half like I did. Toss fruit in olive oil. Place in a small baking dish Tightly next each other. Salt-and-pepper them. Toss while baking after 10 minutes. Bake Until sides are starting to caramelize and fruit is still a bit crisp. Do not cook until mushy. Remove from pan.
• 4. Rinse and spin your baby greens. Place equal portions on four plates or bowls. Portion out the celery fruit, nuts and Gorgonzola cheese evenly On top of greens. Dress with the cider vinaigrette.

Steps:

• Preheat oven to 400°. Core pears from bottom, leaving stems intact. Place in a greased 11x7-in. baking dish. Sprinkle with cardamom, sugar, cinnamon and cloves. In a small saucepan, combine water and honey; bring to a boil for 3 minutes. Pour over pears., Bake, uncovered, until tender, 45-55 minutes, basting every 15 minutes. Serve warm with whipped cream.

Steps:

• For dressing:
• Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• For pears and salad:
• Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
• Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

Steps:

• Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
• Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
• Pears can be made the same day but do not refrigerate.
• To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
• Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
• Top each serving with a pear half and top with blue cheese and nuts.

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.