Arugula Salad With Pears Oven Dried Grapes And Roasted Shallot Vinaigrette Recipes

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ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE



Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette image

Categories     Salad     Blender     Fruit     Leafy Green     Onion     Side     Bake     Thanksgiving     Vegetarian     Pear     Arugula     Fall     Healthy     Grape     Shallot     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1 1/2 pounds seedless red grapes, stemmed
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2 tablespoons honey
12 ounces arugula (about 16 cups), tough stems removed
3 ripe pears, quartered, thinly sliced

Steps:

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
  • Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
  • With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
  • Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

ARUGULA SALAD AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

  • Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
  • Toss arugula with vinaigrette, to taste.

ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE



Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 8

2 firm pears, halved and seeded
1/4 cup honey
1 tablespoon shallot, minced
6 tablespoons red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
3-4 bunches arugula, cleaned and dried
3/4 cup shelled walnuts, toasted

Steps:

  • Preheat oven to 375 degrees.
  • Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

ARUGULA AND ROASTED PEAR SALAD



Arugula and Roasted Pear Salad image

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Provided by Ellen Ecker Ogden

Categories     Salad     Fruit     Leafy Green     Appetizer     Roast     Vegetarian     Pear     Arugula     Fall     Party     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
  • 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
  • 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
  • 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN



Roasted Pear and Arugula Salad with Walnuts and Parmesan image

This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely.

Provided by Gay Gilmore

Categories     Pears

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 firm pears (I favor Bartlett)
1 tablespoon butter, melted
2 tablespoons sugar
1 1/2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt
freshly ground black pepper
7 cups arugula, washed dried and torn in bite-size pieces (or other salad greens)
4 ounces parmesan cheese
1 cup walnuts

Steps:

  • Preheat oven to 500 F and put baking sheet in the oven to heat too.
  • Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
  • Toss pear with butter and sugar.
  • Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
  • Flip and roast until tender and deep brown, 5 more minutes.
  • Let pears cool.
  • Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
  • Whisk the olive oil, vinegar, salt and pepper together.
  • Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
  • Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
  • Chop walnuts coarsely and sprinkle on top.

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