Earthboundfarmsarugulasaladwithroastedpears Recipes

ROASTED PEAR SALAD

Roasted Pear Salad image

You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.

Provided by Food Network

Yield Serves 8

Number Of Ingredients 16

Ingredients

4 ripe pears, halved and cored
2 tablespoons olive oil
2 teaspoons sugar
Salt
1/2 cup olive oil
1/4 cup pecan oil
3 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon Creole mustard
1 shallot, minced
Salt
Freshly ground black pepper
5 heads Belgian endive, cored and leaves separated
2 handfuls mixed bitter green leaves
2 cups blue cheese, crumbled into chunks
1/2 cup pecans, toasted

Steps:

For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

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

Ingredients

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.

EARTHBOUND FARMS' ARUGULA SALAD WITH ROASTED PEARS

Earthbound Farms' Arugula Salad With Roasted Pears image

Make and share this Earthbound Farms' Arugula Salad With Roasted Pears recipe from Food.com.

Provided by COOKGIRl

Categories Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup pure maple syrup (NOT imitation syrup! no, no!)
3 ripe bartlett pears (not too ripe) or 3 ripe Anjou pears, peeled, cored, and cut into 8 wedges each (not too ripe)
sea salt
fresh ground pepper
2 tablespoons aged balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil or 1/4 cup walnut oil
3 ounces baby arugula
3 ounces loose leaf lettuce
1/2 cup crumbled Stilton cheese (Roquefort or other blue cheese ok)

Steps:

Position a rack in the lower third of the oven, and preheat the oven to 475 degrees F. Line a baking sheet with parchment or aluminum foil and set aside.
Place the maple syrup in a bowl and add the pear wedges, stirring gently to coat all surfaces.
Remove the pears from the syrup with tongs and transfer to the prepared baking tray. *Reserve* any maple syrup still in the bowl.
Season the pears lightly with salt and pepper, and roast until the fruit is browned on the bottom, 10 to 15 minutes.
Turn the slices with a spatula or tongs, and continue cooking until the pears are tender and golden brown, 5 to 7 minutes. Remove the tray from the oven and let the pears cool slightly.
Make a vinaigrette by combining the vinegar, mustard, and olive oil in a small glass jar. Shake vigorously to combine.
Season to taste with salt and pepper, then add a teaspoon of the reserved maple syrup to the dressing, or more to taste.
Just before serving, place 2 tablespoons of the vinaigrette in a large bowl. Add the arugula and loose leaf lettuce; toss to coat the leaves. Add more dressing sparingly, if desired (leftover dressing can be refrigerated for up to 4 weeks). Arrange the greens on a platter, and add the blue cheese and roasted pears. Serve immediately.

Nutrition Facts : Calories 312.6, Fat 18.7, SaturatedFat 5, Cholesterol 12.7, Sodium 257.4, Carbohydrate 34.6, Fiber 4.5, Sugar 24.9, Protein 5

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