Salad With Prosciutto Caramelized Pears Walnuts Recipes

SALAD WITH PROSCIUTTO, CARAMELIZED PEARS, & WALNUTS

Steps:

• Heat the orange juice over medium-high heat in a medium saucepan, whisking often, until it is reduced by 1/4.
• Add to blender, along with the vinegar, onion, 1 cup sugar, wine, salt, and pepper. Process until smooth.
• Then, while blending on a low speed, slowly drizzle in the extra virgin olive oil to thicken the dressing.
• Chill until ready to use.
• Melt the salted butter in a non-stick skillet over medium heat.
• Saute the pears and nuts in butter for 3 minutes.
• Add 1/2 cup sugar and water and cook, stirring constantly, until golden brown and caramelized.
• Remove from heat and set aside to cool.
• Combine the prosciutto, lettuce and the pear and walnut mixture in a medium bowl.
• Add the pre-made vinaigrette and toss to coat.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS

Steps:

• In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
• Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
• Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
• In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!