Grilled Parmesan Pear And Walnut Salad Recipes

RADICCHIO, PEAR AND ARUGULA SALAD

Steps:

• For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
• For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

BACON PEAR SALAD WITH PARMESAN DRESSING

Steps:

• In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.

MâCHE, PARMESAN, PEAR, AND WALNUT SALAD

Steps:

• Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
• Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.

PEAR AND PARMESAN SALAD

Steps:

• Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
• Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
• Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.

GRILLED PEARS WITH GORGONZOLA, WALNUTS & VINAIGRETTE SALAD

Steps:

• Clean and oil your grill grate. Turn on and heat to medium high heat.
• Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil (see Recipe #369334). Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
• In the meantime, toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add gargonzola and mix so cheese melts. Add honey. Stir lightly to incorporate.
• Toss arugula or other greens very lightly with vinaigrette. Divide onto four plates.
• When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with vinaigrette. Serve warm.

SALAD OF PEARS AND PARMESAN CHEESE

Steps:

• Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
• Mix the remaining vinegar with the oils and set aside.
• Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN

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.

GRILLED PARMESAN PEAR AND WALNUT SALAD

Steps:

• Preheat greased grill to medium heat. Spoon walnuts onto double-layer sheets of heavy-duty aluminum foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on grate of grill.
• Grill 3 min. Add pears. Grill 5 to 7 min. or until pears are tender, turning pears occasionally and brushing with 2 Tbsp. of the dressing and shaking foil pouch occasionally. Cut pears into slices.
• Place greens on serving platter; top with the pears, toasted walnuts and remaining dressing.