Baby Greens With Pears Gorgonzola And Pecans Recipes

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BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD



Baby Greens, Pear, Walnut, and Blue Cheese Salad image

An easy Baby Greens Salad recipe

Categories     Salad     Fruit     Leafy Green     Mustard     Nut     Side     No-Cook     Quick & Easy     Blue Cheese     Pear     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA



Baby Greens with Grapes, Pecans and Gorgonzola image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 teaspoon black pepper, ground
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups California seedless grapes, separated and rinsed

Steps:

  • Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
  • Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
  • Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

BABY GREENS WITH A WARM GORGONZOLA DRESSING



Baby Greens with a Warm Gorgonzola Dressing image

This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.

Provided by Cheri

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

4 slices bacon
¾ cup olive oil
⅓ cup red wine vinegar
¼ cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  • Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  • Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g

BABY GREENS WITH PEARS, GORGONZOLA AND PECANS



Baby Greens With Pears, Gorgonzola and Pecans image

Young tender baby greens, topped with slices of mellow ripe pears with a sprinkling of Gorgonzola and toasted pecans. The flavors are enhanced by the Honey Mustard Dressing. This salad goes well with pork or chicken.

Provided by PaulaG

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 -3 ounces mixed baby greens
1/2 ripe pear, cored, sliced thin
1/4 cup pecans, toasted, coarse chopped
4 tablespoons gorgonzola, crumbled
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 tablespoon walnut oil
salt
pepper

Steps:

  • 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!

Nutrition Facts : Calories 321.4, Fat 21.7, SaturatedFat 4.6, Cholesterol 12.7, Sodium 295.4, Carbohydrate 30.1, Fiber 3.3, Sugar 24.7, Protein 5.4

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