Calories 484 % Daily Value * 57% Total Fat 37 g grams. Add water and remaining lemon juice to pan. These flavorful sandwiches highlight layers of smoky gouda and melty fontina cheese, sweet fig spread, and tender sautéed peppers—deliciously brought together inside crunchy toasted sourdough. Toss the parsnips with ½ tbsp oil, season and spread over a large parchment-lined baking tray. How to Make Pear, Rocket, and Blue Cheese Salad. Mix the canola oil, cayenne pepper, and sugar in a bowl until smooth. This Pear and Blue Cheese Salad with Candied Pecans is everything you could ask for in a salad. … Halve, core and slice the pear, toss in lime juice and add to the bowl. Preparation. They just started popping up in the grocery stores. Pear and blue cheese salad, a seasonal and elegant salad for entertaining and the holidays. Everything was great, not one bad dish. 1 tablespoon balsamic vinegar ¼ teaspoon fine sea salt ¼ cup extra-virgin olive oil 3 tablespoons pine nuts 1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced container of Mesclun salad … After 15 minutes give the parsnips a stir and add the walnuts on a separate small baking tray and cook for the final 5 minutes. Drizzle the balsamic dressing over the salad. Finally, drizzle on some salad dressing. Bake uncovered at 350 for 15-20 minutes or until pears are tender. Crispy romaine paired perfectly with fresh, juicy pear, creamy blue cheese, sweet and crunchy pecans, and a fresh, tangy red wine vinaigrette dressing. Season with salt and pepper, whisk together the oils with any leftover lime juice and pour over the salad leaves. Serving Size: salad (about 3 cups) (309 g grams) Amount Per Serving. Yield: 1 salad. Fall is finally here and so are pears. Seasonal stuff is always so good. Crisp apple, watercress and chicory mellow the bold flavours, and a simple honey and mustard dressing bring it all together perfectly. What we ordered.… Note: This recipe makes enough to feed at least 6 people as a side — maybe 8 if it’s part of a larger holiday spread. You can serve this salad with some crusty bread and a glass of wine. Fig & Blue Cheese Salad Recipe. Brush with 2 tsp lemon juice. Preheat the oven to 350 degrees. This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached fruit. Transfer to a large, shallow serving bowl and top with pear slices (I like to arrange little clusters of pear slices atop the greens), crumbled blue cheese, pomegranate seeds and nuts. 1. Preheat the oven to 220°C, gas mark 7. Ingredients. Calories from Fat 333. DIRECTIONS Place pears, cut side down, in a baking dish. A delicious salad with a sweet edge which can be enjoyed either as a light lunch or an appetizer. Ingredients: 1 Tablespoons red wine vinegar 1 1/2 Tablespoons olive oil pepper 1 to 1 1/2 cups loosely packed lettuce, I used butter lettuces & Romaine, chopped 3 whole fresh figs, cut into wedges & then cut in half 1 ounce blue cheese … In a small bowl whisk the oil, vinegar salt and pepper. In a small bowl, whisk together the honey, lemon juice, olive oil, mustard and some freshly ground black pepper. Trans Fat 0 g grams. You can then fan the pear out on the plate. We were a total of 4 people so we decided to get a bunch of dishes and share them. While I'm a typical lover of the classic Chicken Caesar salad, this variation was a really delicious alternative! Sprinkle with pine nuts and serve. Ingredients 2 slices farmhouse white bread (from the bakery of your local grocer) 1 slice havarti cheese 1/2 tablespoon blue cheese crumbles 1/2 pear sliced 3 slices onion (thinly sliced) 2 tablespoons fig jam 1 tablespoon butter Directions Spread fig jam on both slices of bread. Combine walnut oil, olive oil, vinegar, shallots, salt and pepper and shake in a covered container until thoroughly blended. It was also surprisingly filling! Sweet, syrupy figs pair wonderfully with crumbly blue cheese in this sophisticated no-cook Christmas starter. Roasted Pear and Gorgonzola Salad, with Balsamic Vinaigrette | Let me introduce you to my new favorite lunch combo. Crumble the blue cheese and dot it around the plate, then sprinkle on the pecans. Cut each pear lengthwise into 10 (1/8- to 1/4-inch-thick) slices (5 from one side, then 5 more from the opposite side), avoiding core and discarding rounded outermost slices. See method Assemble the salad: Toss butter lettuce with just enough vinaigrette to very lightly coat the greens. Ready in just 20 minutes, impressive Christmas Day starters don't get much easier than this! To assemble the salad, toss the two lettuces together. Toss in the walnuts, and stir until they are coated. Drain and cool to room temperature. Layer the pears, blue cheese, walnuts, and sliced steak on top. 1 heaping tablespoon fig jam 1 garlic clove (grated on a microplane, or finely minced) 1 teaspoon salt 1/2 teaspoon pepper For the Salad: 1/2 cup pine nuts (toasted) 1/2 of a gala apple (or fuji apple, sliced) 3/4 cup blue cheese (crumbled) 5 oz. That is very impressive. Warm roasted pears, salty gorgonzola cheese, toasted walnuts, and dried cranberries (or cherries), all brought together with some fresh arugula and spinach, and a drizzle of balsamic vinaigrette. Pear And Blue Cheese Salad. Crumble the blue cheese coarsely and sprinkle it over the salad. Assemble the salad right on the individual serving plate. Pear And Blue Cheese Salad. 41% Saturated Fat 8.2 g grams. Polyunsaturated Fat 6.5 g grams. IngredientsFor the steak:1/2 cup olive oil1/3 cup soy sauce4 scallions, chopped2 large cloves garlic1/4 cup lime juice1/2 teaspoon red pepper flakes1/2 teaspoon ground cumin3 tablespoons dark brown sugar or Mexican brown sugar2 pounds inside skirt steak, cut into 3 equal piecesFor the salad:1/2 pound baby arugula1 pear, thinly sliced1/2 crumbled blue … blue cheese and walnut salad with a maple syrup vinaigrette Ingredients: 2 figs, quartered 1 pear, sliced 4 slices… Pear & Blue Cheese Salad at Witherspoon Grill "The food was excellent! Start with the lettuce, then add the pears. Pears, blue cheese, an easy honey mustard vinaigrette and toasted pine nuts, the perfect fall and winter salad. In other words, there’ll be salad a-plenty. [Fig and Pear Salad with Bresaola] While planning the menu for our Saturday night dinner party, I realized I hardly ever serve salad as a first course.I’ll often use salad to accompany the star item, like a tartlet or a bruschetta or a mousse or a slice of terrine or what-have-you, but it is rarely a salad in its own right.I’m sorry. Pear & Fennel Salad with Blue Cheese & Balsamic By Emily Stoffel (with a little help from the schizo best friend) Cook time: 10 mins | Serves: See note. Tonight I wanted to try a different kind of healthy dinner to my usual salad. Lay pear slices and onion down on bottom slice… The flank steak is rubbed with fresh herbs and garlic for maximum flavor and the colorful Place the figs, walnut halves and goat’s cheese on a lined baking tray, then grill for 5-6 minutes, to soften the figs and cheese and bring out all the flavours. Pear, Fig, Prosciutto, Rocket and Blue Cheese Salad. Put the salad leaves in a bowl. Roast for 20 minutes. Nutrition Facts. The poaching liquid is also used in the dressing, for twice the spiced flavor. Makes 3/4 cup.