Pear Salad With Warm Shallot Dressing Recipes

WARM PEAR SALAD

Warm Pear Salad image

Pear slices tossed with salad greens, red onion and blue cheese are drizzled with tangy raspberry vinaigrette in this refreshing salad. After enjoying a similar dish at a restaurant, I came home and worked up my own version. My family declared it a winner. -Marjorie Zalewski, Toledo, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

3 large ripe pears, cut into 1/4-inch slices
6 cups torn mixed salad greens
6 slices red onion, separated into rings
2 ounces crumbled blue cheese
1/4 cup sunflower kernels
RASPBERRY VINAIGRETTE:
1/2 cup olive oil
1/2 cup honey
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons lemon juice
1 cup fresh or frozen raspberries, thawed
1/4 teaspoon salt
Pepper to taste

Steps:

In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.

Nutrition Facts : Calories 243 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 206mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.

ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE

Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette image

This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons honey
5 tablespoons sherry vinegar
5 tablespoons olive oil
Coarse salt and freshly ground pepper
3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled)
8 shallots, halved lengthwise if large
1 teaspoon Dijon mustard
1/3 cup water
1 large head frisee, trimmed, leaves separated
2 heads Belgian endive, leaves separated and torn in half if large
3/4 cup walnuts (3 ounces), toasted

Steps:

Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.

PEAR VINAIGRETTE

Pear Vinaigrette image

This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!

Provided by Jill Tall

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 8

Ingredients

1 ripe pear - peeled, cored, and chopped
½ cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
¼ cup white balsamic vinegar
1 teaspoon ground black pepper
¼ teaspoon sea salt
½ cup olive oil

Steps:

Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g

GORGONZOLA PEAR SALAD WITH MERLOT SHALLOT DRESSING

Gorgonzola Pear Salad With Merlot Shallot Dressing image

An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed "Merlot" Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well.

Provided by FolkDiva

Categories Salad Dressings

Time 40m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large shallot, finely minced
2 cups light red wine
1/4 cup red wine vinegar
1 tablespoon brown sugar
1 garlic clove, minced
2 teaspoons Dijon mustard
3/4 cup olive oil
salt and pepper, to taste
5 ounces mixed baby greens
1/2 cup gorgonzola, crumbled
1/2 cup walnuts, toasted and chopped
3 slices smoked bacon, cooked and crumbled (omit for vegetarian version)
1 pear, cored, and chopped (can peel if desired)

Steps:

Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.

Nutrition Facts : Calories 701.4, Fat 57.6, SaturatedFat 10.5, Cholesterol 19.3, Sodium 411.6, Carbohydrate 19.1, Fiber 2.9, Sugar 10.2, Protein 8.7

PEAR SALAD WITH FETA, BACON, HAZELNUTS AND SHALLOT VINAIGRETTE

Pear Salad with Feta, Bacon, Hazelnuts and Shallot Vinaigrette image

Categories Salad Leafy Green Feta Pear Bacon Winter Hazelnut Endive Bon Appétit

Yield Serves 8

Number Of Ingredients 9

Ingredients

1 tablespoon plus 1/2 cup olive oil
3/4 cup thinly sliced shallots
8 bacon slices
5 tablespoons Sherry wine vinegar
8 cups loosely packed and trimmed watercress (about 2 large bunches)
2 heads Belgian endive, trimmed, sliced crosswise
3 ripe pears, halved, cored, thinly sliced
3/4 cup crumbled feta cheese
1/3 cup husked toasted hazelnuts, coarsely chopped

Steps:

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.
Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.

PEAR SALAD WITH WARM SHALLOT DRESSING

Pear Salad with Warm Shallot Dressing image

Provided by Lucy Footlik

Categories Salad Quick & Easy Blue Cheese Pear Walnut Fall Winter Watercress Bon Appétit Dallas Texas

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/3 cup vegetable oil
3 large shallots, chopped
1/4 cup fresh lemon juice
3 tablespoons canned vegetable broth
1 head butter lettuce, torn into bite-size pieces
1 large bunch watercress, trimmed
2 ripe but firm pears, cored, sliced
1/2 cup chopped walnuts, toasted
1/2 cup crumbled Gorgonzola cheese

Steps:

Heat oil in heavy medium saucepan over medium-low heat. Add shallots and sauté until translucent, about 4 minutes. Mix in lemon juice and broth. Season to taste with salt and pepper.
Toss lettuce, watercress and warm dressing in large bowl. Divide greens among 6 plates. Arrange pear slices in spoke pattern on greens, dividing equally. Sprinkle with walnuts and cheese.

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