Bosc Pear Salad Recipes

BOSC PEAR SALAD

Bosc Pear Salad image

A satisfying salad that's rich and crunchy. The bitter radicchio and walnuts are balanced by the delicate sweetness of pears and cranberries and the full-flavored Kerrygold® Dubliner cheese.

Yield 4-6 people

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons dijon mustard
1 1/2 tablespoons white wine vingegar
2 tablespoons olive oil
1/2 head radicchio
2 scallions, thinly sliced
1 (7-ounce) package Kerrygold® Dubliner cheese, cut in 1/2-inch dice
3 cups mixed baby greens
1 cup toasted walnuts, chopped
1/4 cup dried cranberries
2 Bosc pears
Salt & pepper to taste

Steps:

To make the dressing
Whisk together Dijon mustard, white wine vinegar, olive oil, and a dash of salt in a small bowl.
To make the salad
Cut out the core of the radicchio and discard. Coarsely chop the radicchio and combine it in a large bowl with the scallions, Kerrygold® Dubliner cheese, baby greens, walnuts, and cranberries.
Quarter and core the Bosc pears, then slice thinly and toss with the rest of the salad. Pour the dressing over the top, season with salt and pepper, and toss well. Serve immediately.

BOSC PEARS POACHED IN RED WINE CARAMEL

Bosc Pears Poached in Red Wine Caramel image

Provided by Food Network Kitchen

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 ripe Bosc pears
2 cups granulated sugar
4 tablespoons unsalted butter, room temperature
1 (750 ml) bottle Merlot
1 vanilla bean, split
1/2 lemon, juiced
Serving suggestions: Gorgonzola and candied walnuts

Steps:

Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.
Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.
Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with Gorgonzola and candied walnuts.

ROASTED PEAR SALAD

Roasted Pear Salad image

Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 medium pears, halved and cored
4 teaspoons olive oil, divided
2 tablespoons cider vinegar
1 teaspoon water
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper
1 package (10 ounces) mixed baby salad greens
1 cup watercress sprigs
1/4 cup chopped hazelnuts, toasted
1/4 cup dried cranberries

Steps:

In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.

Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.

PEAR, FETA, AND LETTUCE SALAD

Pear, Feta, and Lettuce Salad image

The fresh taste of pears, balsamic vinaigrette, and feta cheese blend wonderfully in this light salad.

Provided by Steph

Categories Salad Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

½ head iceberg lettuce, torn into bite-sized pieces
½ cup crumbled feta cheese
1 Bosc pear, cored and cut into bite-sized pieces
1 Asian pear, cored and cut into bite-sized pieces
½ cup balsamic vinaigrette salad dressing

Steps:

Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 16 g, Cholesterol 28 mg, Fat 15.9 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.7 g, Sodium 708.7 mg, Sugar 9.7 g

SAUTEED PEAR SALAD

Sauteed Pear Salad image

This crispy, sweet salad is so quick and easy to make for a light summer dish. This salad would also be delicious using apples too. To add a bit more crunch, I also added a few toasted pecans. I found this recipe in a Good Housekeeping magazine.

Provided by CarolAT

Categories Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large boston lettuce, torn into bite-sized pieces
1 tablespoon olive oil (butter can also be used)
2 firm but ripe bosc pears or 2 Anjou pears, cored and cut lengthwise into 8 wedges
1/4 cup cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper, coarsely ground

Steps:

In large serving bowl, place lettuce.
In 12-inch nonstick skillet, heat oil (or butter) on medium-heat 1 minute. add pears and cook 10 to 15 minutes or until they begin to soften and turn golden.
Meanwhile, in cup, stir vinegar, Dijon mustard, sugar, salt, and pepper.
Add vinegar mixture to pears in skillet, and cook 1 minute or until liquid begins to thicken.
Pour pears and liquid from skillet into bowl with lettuce, toss to coat. Serve immediately.

Nutrition Facts : Calories 89, Fat 3.6, SaturatedFat 0.5, Sodium 156.1, Carbohydrate 14.5, Fiber 3.1, Sugar 9.1, Protein 0.9

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