Cook quinoa according to package directions. Drain and set aside for 5 mins. Mix maple syrup, olive oil, walnut oil and vinegar. Season to taste then toss with remaining ingredients.
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.
To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
Whisk in olive oil.
Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.
ntil sugar dissolves.
Add pear halves, cut side down. Return
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 a small sauce pan, combine the sugar, butter and water over low heat.
Cook until sugar is just melted.
Pour mixture over walnuts on waxed paper to cool.
Mix olive oil and vinegar.
In salad bowl, toss lettuce, gorgonzola, cooled walnuts and pears with olive oil and vinegar.
Season with cracked pepper and serve on individual salad plates.
Place ingredients for mustard dressing in a screw-top jar and shake well.
Place pear, spinach, nuts and celery in medium bowl and toss gently to combine.
Serve salad drizzled with dressing.
Cover each salad plate with a modest bed of baby green lettuce.
Slice and core a half pear for each plate.
Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce.
Top with toasted walnuts and a generous serving of crumbled blue cheese.
Whisk dressing ingredients and spoon over the salad mixture.
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 all of the above ingredients except the dressing - the citric juice preserves this salad - it will not brown so it can be made in advance.
toss with salad dressing right before serving.
This salad is pictured in my Edible Parmesan Cheese Bowls.
br>Add the strips of pear to the red cabbage and
Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.
rrange on a plate (this salad looks prettier on a flat
br>For the pears and salad:.
Preheat oven to 200
Assemble salad.
Mix the lemon juice, oil, maple syrup, dijon mustard, salt and pepper in a small bowl.
Toss the salad with the dressing to coat.
Place pear on bed of fresh spinach.
Mix blue cheese with heavy cream, and fill the center of the pear.
Sprinkle with roasted walnuts.
ork in pan.
Make salad; Line crispy tortillas with romaine
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.
medium bowl. Add arugula, pear and remaining walnuts and toss
Preheat oven to 350 degrees.
Butter madeleine molds.
Mix flour and baking powder in a small bowl.
Whisk eggs, salt, and pepper in a medium bowl.
Whisk oil, buttermilk, and cheese and add to medium bowl.
Sift flour mixture into egg mixture (don't overmix).
Fold pear and walnuts into mixture.
Fill molds 2/3rds of the way with mixture.
Bake until puffy and golden (12 to 16 minutes).
Cool in rack.
Serve warm.