Tinas Pear Blue Cheese Candied Pecan Salad Recipes

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ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS

Provided by Martina McBride

Time 35m

Yield 6 servings

Number Of Ingredients 14



Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans image

Steps:

  • Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
  • Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
  • Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

1/4 cup sugar
1/2 cup pecan halves
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 romaine hearts, torn (about 6 cups)
2 ripe pears, thinly sliced or chopped (about 3/4 cup)
5 ounces smoked blue cheese, crumbled
1 avocado, diced
4 thinly sliced green onions (about 1/2 cup)

BLUE-CHEESE-PEAR-PECAN SALAD

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11



Blue-Cheese-Pear-Pecan Salad image

Steps:

  • Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
  • For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

1 to 2 Asian pears
3/4 cup crumbled blue cheese
3/4 pecan halves, toasted
2 heads Romaine lettuce, leaves only
1/4 cup balsamic vinegar
3 cloves garlic, crushed
5 fresh basil leaves, minced
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

TINA'S PEAR, BLUE CHEESE & CANDIED PECAN SALAD

Categories     Salad     Leafy Green

Number Of Ingredients 21



TINA'S PEAR, BLUE CHEESE & CANDIED PECAN SALAD image

Steps:

  • Heat sugar, butter, OJ & spices. Melt and toss in nuts, stir to cover. Spread on a lined cookie sheet. Bake at 250 degrees for 45 minutes, turn w/ flipper every 15 minutes. They will be runny at first, but as you bake & turn them, they will become drier and more sticky. Separate pecans while warm and let cool on wax paper. They will store for weeks in an airtight container. Portion spring greens on plates, add cubed pears, sprinkle with crumbled blue cheese and candied pecans, top with salad dressing - serve. Options: 1 - sometimes I marinate the pears in the dressing before plating. 2 - If you have a grill pan, you can also grill sliced pears, instead of cubing them.

Salad:
Mixed Spring Greens
Crumbled Blue Cheese
Pear, cored & cubed (1/2 pear per person)
Candied Pecans (see instructions below)
Vinaigarette (see instructions below)
Pecans:
1 lb. pecans
1/3 cup sugar
1/4 cup butter
1/4 cup orange juice
1 1/4 tsp cinnamon
3/4 tsp salt
1/2 tsp cayenne pepper
Vinaigarette Salad Dressing:
1/2 cup olive oil
1 tsp minced shallots
3 TBL balsamic vinegar (1/2 cup)
1/4 tsp salt
1/8 tsp white pepper
SHORTCUT: use bottled balsamic vinaigarette

CHERRY, PEAR, AND PECAN SALAD

This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.

Provided by Mommy Epstein

Categories     Green Salads

Time 15m

Yield 4

Number Of Ingredients 10



Cherry, Pear, and Pecan Salad image

Steps:

  • Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
  • Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
  • Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg

¼ cup balsamic vinegar
3 tablespoons cherry preserves
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (10 ounce) package mixed salad greens
2 medium fresh pears, peeled and diced
½ cup dried cherries
½ cup chopped pecans
¼ medium red onion, finely chopped
⅓ cup crumbled Gorgonzola cheese

GOAT'S CHEESE, PEAR & CANDIED PECAN SALAD

This extra-special vegetarian starter is bursting with contrasting flavours and textures, such as spiralized pear, crunchy roasted nuts and creamy cheese

Provided by James Martin

Categories     Starter

Time 30m

Number Of Ingredients 9



Goat's cheese, pear & candied pecan salad image

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
  • Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
  • Just before serving, blowtorch or grill the goat's cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat's cheese.

Nutrition Facts : Calories 487 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

100g pecans
2 tbsp soft brown sugar
1 tbsp maple syrup
2 red-skinned pears , cut into long, thin strips (use a spiralizer, or julienne them)
100g wild rocket
4 x 35g rounds of goat's cheese
1 tsp mustard powder
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil

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