Field Salad With Pears And Blue Cheese Recipes

FIELD GREENS WITH PEARS AND BLUE CHEESE

Steps:

• Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
• Place on chilled salad plates and serve.
• Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
• Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.

FIELD SALAD WITH PEARS AND BLUE CHEESE

Steps:

• Combine first 3 ingredients in a large bowl. Add dressing, and toss gently. Spoon onto plates, and sprinkle evenly with walnuts.

GRIDDLED PEAR & BLUE CHEESE SALAD

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.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR

Steps:

• Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
• Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
• Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
• Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place salad in a large bowl.
• Top with onion, pear, pecans and blue cheese. Toss until combined.
• Place all dressing ingredients in a blender and blend until smooth.
• Pour dressing over salad and toss to coat, or serve on the side.