Pear And Pomegranate Salad With Gorgonzola And Champagne Vinaigrette Recipes

PEAR & GORGONZOLA SALAD

Pear & Gorgonzola Salad image

Make and share this Pear & Gorgonzola Salad recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup walnut halves, toasted
4 -6 cups torn salad greens, , trimmed washed & dried
1/2 cup vinaigrette
2 pears, peeled,cored & sliced
1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
3/4 cup virgin olive oil
2 teaspoons shallots, finely minced
pepper

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.

GRILLED PEARS WITH GORGONZOLA, WALNUTS & VINAIGRETTE SALAD

Grilled Pears With Gorgonzola, Walnuts & Vinaigrette Salad image

An easier version of a Cuisinart recipe. I believe this recipe is as good as the quality of your vinaigrette.

Provided by gailanng

Categories Pears

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup vinaigrette, good quality
2 bosc pears
1/4 cup walnut pieces
1/4 cup gorgonzola (or good quality bleu)
1 tablespoon honey
4 cups baby arugula, escarole or 4 cups endive

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.

Nutrition Facts : Calories 165.3, Fat 7.5, SaturatedFat 2, Cholesterol 6.3, Sodium 124.6, Carbohydrate 24, Fiber 4.4, Sugar 16.2, Protein 3.9

PEAR AND POMEGRANATE SALAD

Pear and Pomegranate Salad image

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Provided by JPMJ

Categories Salad Green Salad Recipes

Time 12m

Yield 2

Number Of Ingredients 9

Ingredients

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Steps:

Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g

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