Roka Blue Cheese Pear Salad Recipes

Steps:

• Preheat oven to 425 degrees F.
• Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more.
• Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside.
• Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.

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.

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Steps:

• Toss greens with pears and nuts in large bowl.
• Add dressing; toss to coat.

Steps:

• Combine all ingredients well. Don't substitute Miracle Whip for the mayo (we've tried it, and it's gross).
• Chill until ready to serve. You can eat it at room temp, but it's better cold.
• Use Fritos and veggies (broccoli, carrots, celery, cucumbers, whatever) for dipping.

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Steps:

• Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
• Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

Steps:

• In medium bowl, mix all salad ingredients.
• In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix.

Steps:

• Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

Steps:

• Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
• Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
• In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
• Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

Steps:

• mix lettuce and arugula, toss with salad dressing.
• serve on 4 plates.
• top greens with cheese, nuts, and 4 slices of pear.

Steps:

• Allow package of cream cheese to soften, then mix together with jar of Old English and Roka Blue cheese spreads. Add garlic or onion salt to taste.
• Allow mixture to set in refrigerator until firm (20-25 minutes).
• Form into ball and roll in crushed walnuts until completely covered. Serve with assorted crackers or vegetables.