In a small saucepan, boil pomegranate juice until reduced to 1/4 cup (about 5 minutes). Let cool. Whisk in lemon juice, oil, salt, thyme and pepper. In a bowl, gently mix spinach, radicchio, pomegranate seeds, and almonds with dressing. Quarter and core pear. Thinly slice crosswise then stack and cut into matchsticks. Arrange pears over salad.
ecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on
Wash and drain lettuce. Cut the pear in cubes. Mix well the ingredients of the dressing (vinegar-olive oil-mustard-salt-pepper).
Tear the lettuce in a large bowl, using hands, in large pieces. Add the pear.
Add half of the dressing.
Add the stilton, the walnuts and at last pour over the rest of dressing.
Serve quickly.
plates. Top evenly with pear wedges and dried cranberries.
Whisk together 1 tbsp water, lemon juice and sugar in a large bowl until sugar dissolves. Add apples, pear, chili and mint. Toss gently to combine.
Heat an oiled grill plate over high heat. Cook pork chops until browned on both sides and cooked to your liking. Serve pork with salsa.
uck breasts are cooking, peel pear and cut into 1/4
-inch pie plate. Scrape pear filling into crust.
Cut
Combine pear, red onion, carrot, bell peppers, jalapeno pepper, green onion, cilantro, lime
or approximately 1 hour. (Other recipes said to cook only until
o wash and peel the pear as well as chop the
Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
Spread blue-cheese butter on the hot steaks. Serve with the salad.
Combine the lettuces, chicken, pear and onion in a large bowl.
Whisk the remaining ingredients in a small bowl. Season to taste.
Drizzle the dressing over the lettuce mixture; toss gently to combine.
owl. Place the grapes and pear in a separate bowl with
Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
Place ice cream, ginger and green tea powder in a large chilled bowl. Beat with an electric mixer until combined.
Return to ice cream container. Refreeze for several hours or overnight.
Toss fruit in juice. Arrange on serving platter or in individual glasses and drizzle with honey. Serve with ice cream and green tea.
Drain and chill pear halves, reserving 1/4 cup syrup. Combine chicken, celery, green onions, almonds, and pineapple. Blend mayonnaise with reserved pear syrup, parsley, salt, and ginger. Toss gently with chicken mixture.
Chill.
Arrange pear halves on each of 4 lettuce lined salad plates.
Spoon chicken salad over pears.
Drain pears, reserving 4 teaspoons pear liquid; chop pears. Combine cabbages, chopped pears, carrots and onion in medium bowl. Combine mayonnaise, reserved pear liquid, dill, salt and pepper; mix well.
Add dressing to cabbage mixture; toss to mix. Refrigerate until ready to serve.
Serves 6.
rocessor, puree the.
drained pear halves with the lemon juice
SALAD.
place pear, bell pepper, jalapeno, green onion, mint, basil
Combine pear, grapes, water, pineapple, banana, bok choy, kale, orange, ice, and mint in a large blender. Blend, starting on low speed and increasing to high, until smooth. Turn blender to liquefy setting for a smoother texture.