hinly slice the pear and toss in a salad bowl with the
In a large bowl, combine arugula, pear, walnuts and Parmesan cheese. Toss gently.
Drizzle with combined oil and vinegar.
ettuce and arugula and arrange on a plate (this salad looks prettier
br>For the pears and salad:.
Preheat oven to 200
In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
In small bowl, blend mustard and vinegar.
Slowly whisk in olive oil, salt and pepper.
Combine arugula, endive and pear.
Add dressing and toss.
ENJOY!
Place beef in a large bowl. Add 2 tbsp oil, 2 tbsp vinegar, rosemary and garlic. Cover beef with plastic wrap; chill for 1 hour to marinate.
Preheat grill to moderately high. Cook beef for 2 mins each side for medium or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil. Rest for 5 mins before slicing.
Cook pear on grill for 30 seconds each side. Transfer to a heatproof bowl. Add walnuts, arugula and blue cheese. Toss with remaining olive oil and vinegar. Serve salad topped with beef.
Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.
In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.
Serve with arugula and pear salad.
emperature until salad is assembled.
Salad:
Combine the arugula, romaine, pears
Combine first 6 ingredients in a large bowl; stir with a whisk.
Add arugula and pears to bowl; toss to coat.
Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.
Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
Combine the nut oil with the pears. Add the arugula leaves and toss.
Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.
Cut the pears in half and remove the stem. Slice them thinly and mix with arugula and onion in a big bowl.
Mix all the ingredients for the vinaigrette, season with salt and pepper. Pour it over the pear salad and mix. Place the salad in a bowl and cover with plastic wrap. Serve with Parma ham or salami for a picnic.
Salami can replace the Parma ham.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Dressing:.
Place the molasses in a small bowl and add enough water to make it a thinner dressing consistency.
Add the cinnamon and garlic and set aside while you assemble the salad.
Salad:.
Lay the rocket leaves on a flat platter, then arrange the remaining ingredients over the top. Spoon the dressing over and serve.
mix together the corn, chopped arugula, bacon, and onions. In a
Preheat oven to 325\u00b0F Place pear halves cut-side up in 2 large baking dishes.
Spoon 1 teaspoons jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.
n a medium bowl. Add arugula, pear and remaining walnuts and toss
Toss the pears in melted butter and sugar.
Roast at 500 degrees til slightly browned on both sides.
Take out to cool slightly, but you can serve slightly warm on salad.
Whisk the oil, vinegar, salt and pepper together to make the dressing.
Toss the arugula, pears and dressing til all leaves are coated.
Toss again gently with the cheese and nuts or just sprinkle on top of each plate.
he cut surface of the pear. Sprinkle the pears with blue