Poached Pear Salad With Blue Cheese And Champagne Vinaigrette Recipes

FRESH POACHED PEAR, TOASTED PECAN AND BLEU CHEESE SALAD WITH PEAR VINAIGRETTE

Steps:

• To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
• Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
• Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
• Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
• Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.

BLUE-CHEESE-PEAR-PECAN SALAD

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.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

Steps:

• PEARS:.
• Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
• Add pear halves, cut side down. Return syrup to boil.
• Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain pears.
• Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
• Gently press on pear halves to fan slightly.
• VINAIGRETTE AND SALAD:.
• Whisk shallot, vinegar, and mustard in small bowl to blend.
• Gradually whisk in 1/2 cup oil.
• Season vinaigrette to taste with salt and pepper.
• DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Place greens in large bowl. Toss with enough vinaigrette to coat.
• Mound greens on plates.
• Arrange 1 pear half atop greens on each plate.
• Sprinkle with walnuts and cheese.
• Drizzle with more vinaigrette, if desired, and serve.

FRISEE SALAD WITH PEARS, BLUE CHEESE, AND PORT VINAIGRETTE

Steps:

• Simmer the Port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.
• In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads. Scatter the walnuts on top and serve immediately.

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE

Steps:

• In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
• In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

PEAR VINAIGRETTE

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.

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.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

Steps:

• Pears: Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves. Add pear halves, cut side down, Return syrup to boil. Reduce to heat to medium low and simmer, uncovered until pears are tender, 20 - 25 min. Cool. Can do 1 day ahead. Cover and Chill. Drain pears and cut each pear into thin slices, leaving top 1 inch intact fan out slightly. Vinaigrette and salad. Whisk shallot, vinegar, and mustard in small bowl to blend. Gradually whisk in 1/2 C oil. Season with salt and pepper. Can be made 1 day ahead, Cover and refridgerate. Place greens in large bowl. Toss with enough vinaigrette to coat. Mound on plates. Arrange 1 pear half on top and sprinkle with wlnuts and cheese.