To make the dressing, combine mayonnaise, 1/2 the blue cheese, cream and lemon juice. Season. Set aside.
Bring a large saucepan of water to a boil. Reduce heat to low. Add chicken and simmer very gently for 8-10 mins. Remove from heat. Let rest in water for 5 mins. Remove chicken from water. Let cool then slice.
In a salad bowl, toss fennel, lettuce, pears, walnuts and dill together. Add dressing and toss to combine.
Serve salad topped with chicken and remaining blue cheese.
sharp knife, cut legs and breasts off ducks. Remove as
whisk together olive oil, vinegar and orange juice. Season to taste
Prepare this salad right before you eat it.
Toss all ingredients together.
Voila! The best and guilt-free pear and almond salad!
Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
Divide salad among plates, top each salad with pears and blue cheese.
Place salad leaves in a large serving bowl or arrange on a serving platter. Top with pears, Parmesan and walnuts. Whisk together olive oil and vinegar then drizzle over salad. Serve immediately.
Drain pears, save 1 cup pear juice; set pears aside.
In 2-cup measure, combine cornstarch, brown sugar, cinnamon, cloves and salt.
Blend in pear juice.
Microwave on High 2 to 5 minutes, until thick, stirring 1 or 2 times.
Set aside.
Put pears in 9-inch pie plate.
Cover with wax paper.
Microwave on High 2 to 3 minutes, until hot.
Line salad plates with lettuce leaves, put pears on lettuce, top with walnuts.
Put 2 to 3 tablespoons juice on top.
Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside.
Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.
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.
Add vinegar,juice,oil, mustard, and honey to food processor or
Salad:
Put all salad ingredients in a large serving bowl.
Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
Serve immediately.
Mustard Viniagrette:
Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.
Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture.
Serve immediately.
Note: Try apples and cashews instead of pears and walnuts, or toss through dried cranberries and pinenuts instead.
In the bottom of your salad bowl whisk together the first four ingredients of the vinaigrette. Once blended stir in the cheese until coated.
Add all your salad ingredients to the bowl and toss until evenly coated.
Enjoy!
For the salad, heat a frying pan and fry the bacon for
re ball is thoroughly defrosted and has had time to
Arrange the lettuce on 4 plates and top with the goat's cheese.
Mix together the pears, walnuts and watercress.
Blend the lemon juice and oil together, then toss into the salad ingredients.
Serve on top of the cheese.
emove the core from the pear and slice thinly. Set aside.
Place each pear half on salad plate with pit side up.
Place 1 tablespoon mayonnaise in each pear half, then sprinkle each with cheese.
Serve chilled.
ven to 475\u00b0F. Grease and line 2 mini loaf pans
eanwhile, to make the arugula and walnut pesto, process arugula, basil, walnuts