Arrange arugula on a serving platter. Sprinkle with pears, cranberries, almonds and cheese.
Whisk together vinegar, mustard, oil and chives. Season then drizzle over salad to serve.
For the dressing, blend oil, vinegar, honey, mustard, salt, and pepper.
In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and red onions.
Pour dressing over salad, sprinkle with almonds and dried cranberries, and let rest in refrigerator an hour before serving so that the flavors have a change to meld.
br>Cut 2 of the pears ito 1/2\" pieces. Melt
Drain beets and pears.
Cut pears in quarter pieces and beet slices into halves.
Mix salad dressing with pears and beets.
Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
Add salt and pepper to taste.
If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
Layer chilled salad plates with the baby greens and top with thinly sliced pears.
Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
Enjoy!
ver medium heat. Add pears and sprinkle with sugar.
Cook and
ixture over pork, shallots, and pears. Heat large nonstick skillet over
ag. Add the beef, coat with the marinade, squeeze out excess
Combine the first 9 ingredients in a bullet or blender and refrigerate. Toss remaining ingredients in a large salad bowl with the dressing just prior to serving or, layer half the greens in salad bowl, and top with half the pears, cheese and pecans and repeat, place the dressing along side for guests to add.
Prepare dressing and set aside.
Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4\" slices.
Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
Serve dressing on side.
NOTE: I guessed the yield.
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.
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.
eaves among 8 salad plates, and top each salad with the fruit mixture
eat.
Beat the egg with 3/4 cup of the
Cook beans, covered, in boiling salted water for 10 mins. Drain and rinse under cold water. Fry bacon in a pan, remove and coarsely chop.
Meanwhile, heat 2 tbsp oil in a pan and saute chanterelles. Remove from pan and set aside. Heat 4 tbsp oil and sweat onions until translucent. Sprinkle with sugar and caramelize. Add vinegar, bring to a boil and simmer for 2 mins. Season to taste. Toss with pears, beans, chanterelles and parsley and set aside for 1 hour. Garnish with bacon and Parmesan shavings to serve.
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 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.
Peel, core and cut pears into 1/2 inch slices.
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.
Place pears in a large saucepan with 2 cups water, 1/2