Pear And Grape Salad Recipes

PEAR AND GRAPE SALAD

Steps:

• If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening).
• If pears are canned, drain well.
• Cut grapes in half, removing the seeds if necessary.
• Mix the cream cheese with the cream or mayonnaise.
• Place the pear, cut side down, on a plate.
• Cover the pear with the cream cheese mixture.
• Cover the surface of the pear with the grapes, placing the cut side down.
• Place a grape leaf on each salad plate.
• Place on pear decorated with grapes on each grape leaf, cut side down.
• The finished pear should resemble a bunch of grapes.
• Top with a dollop of mayonnaise if desired.

ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE

Steps:

• To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
• Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
• Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE

Steps:

• For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
• In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
• For the salad:
• In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
• Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
• Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
• With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
• Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

APPLE PEAR SALAD

Steps:

• In a bowl, toss apples and pears with lemon juice. Add grapes; toss gently. In a another bowl, combine the water, vinegar, oil, mustard, sugar, salt and pepper. Pour over fruit and toss to coat. Serve in lettuce-lined bowls; sprinkle with walnuts.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

PRETTY PEAR SALAD

Steps:

• Drain the pear halves, reserving 1 tablespoon of syrup. In a small bowl, beat the cream cheese, sugar and reserved syrup until smooth. Fill pear halves; top with grapes.

BEST GRAPE SALAD

Steps:

• Wash and stem grapes.
• Set aside.
• Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
• Stir grapes into mixture, and pour in large serving bowl.
• For topping: Combine brown sugar, and crushed pecans.
• Sprinkle over top of grapes to cover completely.
• Chill overnight.