Mascarpone Gorgonzola And Poached Pear Salad Recipes

PEAR & GORGONZOLA SALAD

Steps:

• Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
• To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
• Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
• Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.

GORGONZOLA AND PEAR SALAD WITH HONEY DIJON DRESSING

Steps:

• Place lettuce on serving platter. Top with tuna, cheese, walnuts and pear slices.
• Drizzle Dijon dressing over salad.

GORGONZOLA PEAR TOSSED SALAD

Steps:

• Preheat oven to 400°. Place pears in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. Bake, uncovered, 25-30 minutes, basting occasionally with cooking juices., In a large salad bowl, combine greens, tomatoes, cheese and pecans. Drizzle with dressing and toss to coat. Divide among 12 serving plates; top each with two pear pieces.

GORGONZOLA PEAR SALAD

Steps:

• For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

MASCARPONE, GORGONZOLA AND POACHED PEAR SALAD

Steps:

• The salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice.
• The mascarpone needs to be at room temperature and the Gorgonzola cut into 2 cm cubes.
• Cut the chill in half.
• Chop the basil, chives and spring onions and put to one side.
• Thinly pare the zest from the two lemons.
• The pears should be firm cooking pears such as Comice.
• Peel the pears but leave the stalks on and keep them whole.
• You will need a saucepan just large enough to hold the pears.
• Put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan.
• Bring to the boil then simmer for 5 minutes.
• Add the pears to the pan and some water ONLY if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked.
• When you can easily insert a knife through the pears they are done. The cooking time will depend on the size, how ripe the pears are and the variety of pear.
• The liquid should be a spicy syrup.
• When done, remove the pears with a slotted spoon, place gently on a plate to cool - Not the serving plates at the stage.
• Now gently mix the mascarpone and Gorgonzola together and then stir in the basil, chives and spring onions.
• Arrange some salad leaves on 6 serving plates and place a pear on each.
• Add a spoonful of the cheese and a little of the spicy syrup and serve.

PEAR, GORGONZOLA AND MESCLUN SALAD

Steps:

• Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.
• Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
• To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.