Pear Apple Beet Salad With Duck And Pear Vinaigrette Recipes

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
• In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
• While whisking, slowly add the oil to the bowl to create a vinaigrette.
• In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
• Enjoy!

PEAR, APPLE & BEET SALAD WITH DUCK AND PEAR VINAIGRETTE

Steps:

• Roast the Beets -- this can easily be done a day or two ahead. Just cut off the stem (green part) and wash well. Place them on a sheet of aluminum foil, drizzle with olive oil 1-2 teaspoons and salt and pepper. Wrap up in the foil and bake at 375 for 50 minutes for medium sized beets. 45 for small 60 for large. Just let cool before peeling the skin. Just use a small plain knife and pull off the skin. If you don't want red fingers use gloves. Or after peeling them (and you will have red fingers -- just use a light mix of bleach and water and the red will come off your hands). Just store in a baggie or ziplock/plastic container. Don't slice until you need them.
• Salad -- Now prepare the salad. In a medium size bowl add the arugula, red onion and pecans reserving some for a garnish. Now I don't add the apples or pears until right at the end. Just drizzle with lemon so they will not brown and set on a plate covered in saran wrap to the side.
• Duck -- First score the skin. With a knife cut cross marks on the skin side in order to release all the duck fat as it cooks. Just salt and pepper well. Then in a heavy pan such as cast iron, cold not heated -- add 1 teaspoon olive oil and add the duck skin side down which is important. Turn the heat to to medium high heat, saute the duck. Starting from cold lets the duck render all the duck fat and give it a crispy crust. After about 10 minutes, flip and cover with a lid. Cook until 135 for medium rare. About 5-7 more minutes. Half way through you can drain some of the duck fat off if you want. Once done to medium rare, remove from the heat and cover with foil and let rest before slicing.
• Vinaigrette -- Remove most of the duck fat and just keep a little of the bits on the bottom of the pan for flavor, add the olive oil, mashed pear, garlic and shallot to the pan and cook until well combined 2-3 minutes. Add the white wine to deglaze the pan and cook another minute. Add the mustard, rice wine vinegar, apple juice, fresh thyme, salt and pepper and cook just a minute.
• Put it all together -- Add a couple of tablespoons of the vinaigrette to the lettuce and toss lightly. Make sure to add in the pears and apples at this point. Now slice your beets and duck. On each plate add your salad mix, then fan out the sliced beets (1 beet per person), and top with the duck thin sliced (1 breast per person). Top each with the warm vinaigrette and garnish with extra pecans and gorgonzola crumbles.
• JUST ENJOY!

APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.

PEAR VINAIGRETTE

Steps:

• Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

PEAR AND DUCK CONFIT SALAD

Steps:

• Preheat oven to 250°F.
• Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
• Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
• Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

ROASTED BEET, PISTACHIO AND PEAR SALAD

Steps:

• Preheat oven to 425f degrees.
• Leave root and 1 inch of stem on beets, scrub with a brush.
• Place beets in a small baking dish.
• Bake at 425f degrees for 50 minutes or until tender.
• Cool, trim off beet roots, rub off skins, dice beets.
• Combine beets, pear, celery, and pistachios in a medium bowl.
• Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
• Drizzle over beet mixture, tossing gently to coat.
• Serve at room temperature or chilled on lettuce leaves, if desired.

PEAR, BEET AND RED ONION SALAD

Steps:

• Vinaigrette: Whisk together pear juice, vinegar, mustard, salt and pepper. Whisking constantly, gradually whisk in oil until dressing is thickened and smooth.
• Salad: In large bowl, gently toss together spinach, onions, and pear. Drizzle dressing over, toss gently until well coated. Gently stir in beets. Sprinkle with nuts.