Spinach Pear And Shaved Parmesan Salad Recipes

PEAR AND PARMESAN SALAD

Pear and Parmesan Salad image

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 ripe pears, peeled, cored and sliced
1 cup sliced fresh fennel bulb
1/4 pound imported Italian Parmesan cheese, in slivers
1/3 cup chopped walnuts
Freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon lemon juice
4 tablespoons walnut oil
1 bunch arugula, rinsed, dried and stems removed

Steps:

Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 11 grams

SPINACH, PEAR AND SHAVED PARMESAN SALAD

Spinach, Pear and Shaved Parmesan Salad image

This comes from the Dec. 2009 issue of BH&G. I have not made it yet, but it sounds like it would be a nice Winter Salad. They suggest that you have the cheese at room temperature and use a vegetable peeler to shave it. Then, cover in plastic wrap until ready to use.

Provided by Julie F

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 cups fresh spinach
2 bosc pears, quartered lengthwise, cored and thinly sliced
2 ounces parmesan cheese, shaved
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1/2 cup extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine spinach, pears, and cheese. For dressing, whisk together vinegar, mustard 1 t each sugar and salt and 1/4 t freshly ground pepper. Whisk in oil. Drizzle over salad and pass remaining dressing.

PEAR AND SPINACH SALAD WITH PARMESAN VINAIGRETTE

Pear and Spinach Salad with Parmesan Vinaigrette image

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1 small clove garlic, finely chopped or grated on a microplane zester (about 1 teaspoon)
1 large bunch or bag spinach
1 head butter or red lettuce
1 small bulb fennel
1 Bosc or Green Anjou USA Pear
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
Extra parmesan cheese chunk for garnish (optional)

Steps:

In a small bowl, combine balsamic vinegar, lemon juice, and salt. Grate garlic clove into mixture and set aside.
Wash and dry spinach and lettuce leaves. Tear into bite-sized pieces and put in a serving bowl. Cut fennel bulb in half and slice lengthwise as thinly as possible. Cut the pear in half and core. Thinly slice.
Slowly pour olive oil into balsamic-lemon mixture, whisking constantly until the oil is fully incorporated. Add Parmesan cheese and several grinds of black pepper. Drizzle desired quantity of vinaigrette over greens and toss lightly to coat. Add the pears and fennel with additional dressing and toss again to incorporate.
Use a vegetable peeler to add thin curls of parmesan cheese for garnish if desired.

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