This salad highlights the enhanced sweetness and floral quality of roasted pears. In this recipe, pears are complemented with savory blue cheese—a winning combination. Fruits and cheese are historical pairings and contemporary salads often include these along with nuts. Assorted greens add depth of flavor and can easily be customized as well as the types of pears and cheese used. Pears have been cultivated as a food source for centuries. The biggest pear producers in the United States are California, Oregon and Washington. Try this recipe in the fall when most pears are in season, perhaps as a special offering at Thanksgiving or Christmas dinner.
Recipe Servings: 8
Ingredients
Pears:
Vinaigrette:
- ½ cup olive oil
- ¼ cup pecan oil
- 3 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1 tsp creole mustard
- 1 shallot, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Salad:
Directions
- Preheat oven to 425°F.
- Place pears in small bowl and drizzle with olive oil. Sprinkle with sugar and salt. Toss well to coat.
- Transfer pears to baking sheet and roast for 10 minutes until golden brown. Cool.
- Combine olive oil, pecan oil, vinegar, honey, mustard and shallots in small bowl or lidded jar. Season with salt and pepper.
- Combine endive and bitter greens in large bowl.
- Add dressing and toss to coat well.
- Top lettuces with pears, blue cheese and pecans. Serve immediately.
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