Roasted Fennel And Pear Salad With Basalmic Pear Dressing Recipes

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PEAR FENNEL AND BLUE CHEESE SALAD WITH BALSAMIC GLAZE



Pear Fennel and Blue Cheese Salad with Balsamic Glaze image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 1/3 cups balsamic vinegar
1/2 cup dry white wine (such as chardonnay)
2 Tbs. packed light brown sugar
1 medium bulb fresh fennel, trimmed and cored
2 Tbs. extra virgin olive oil
Kosher salt
6 Royal Riviera pears
3 oz. Cambazzola or other good-quality blue cheese
black pepper

Steps:

  • Combine vinegar, wine and sugar in a heavy, large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 1/2 cup, about 20 minutes. Remove from heat and set aside to cool. Slice fennel bulb paper thin, using a mandoline, a very sharp knife or a food processor slicing disk. Toss fennel with olive oil and salt to taste.
  • To serve, spread a bed of fennel evenly on each of six salad plates. Quarter and core pears and arrange quarters on each plate. Distribute pieces of cheese equally among plates, grind fresh black pepper liberally over each and drizzle with balsamic glaze. Serve immediately.

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING



Roasted Fennel and Pear Salad with Basalmic-Pear Dressing image

Categories     Salad     Food Processor     Fruit     Side     Roast     Low Cal     Wheat/Gluten-Free     Pear     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

2 firm but ripe pears, halved, cored
1 medium fennel bulb (about 8 ounces), cored, quartered
1 teaspoon olive oil
1/3 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
6 cups (packed) mixed baby greens

Steps:

  • Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
  • Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
  • Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

PEAR AND FENNEL SALAD



Pear and Fennel Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

ROASTED PEAR AND PECAN SALAD



Roasted Pear and Pecan Salad image

A light and lovely fresh tasting salad. I had this in a restaurant recently and went about making one myself. I am still playing with variations but judging by how much my DH ate, this one is a winner! I enjoy the cheese and pecans in the salad but you can mix it up and use walnuts and skip the cheese. It all depends on your personal preferences.

Provided by Stormshiver

Categories     Pears

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 fresh pears (use your favorite)
1 teaspoon pepper
1 teaspoon salt
1 teaspoon olive oil
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup red onion, thinly sliced and chopped
1/4 cup pecans, toasted (optional)
1/4 cup gruyere cheese, shredded (optional)

Steps:

  • Pre-heat oven to 400°C.
  • Wash and core Pears, slicing into 1/4 inch wedges (approx. 8 wedges per pear).
  • Lay pears on a baking sheet (I line it with parchment paper). Season with the salt and pepper and drizzle with 1 tsp olive oil.
  • Bake for 5 minutes, then turn the pear wedges over and bake for another 5 - 7 minutes until roasted yet still firm. Cool.
  • Wisk together the remaining Olive Oil, Balsamic Vinegar and Dijon Mustard.
  • Pour the mixture over the pears (I like to cut the pears into cubes for bit sized pieces). Mix in the chopped Onion. Refrigerate for at least 30 minutes to let the flavors mix.
  • Add the Pecans and Cheese (if using) just before serving.

Nutrition Facts : Calories 209.5, Fat 14.9, SaturatedFat 2, Sodium 625.4, Carbohydrate 20.9, Fiber 4.3, Sugar 12.7, Protein 0.8

PEAR VINAIGRETTE



Pear Vinaigrette image

This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!

Provided by Jill Tall

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 8

1 ripe pear - peeled, cored, and chopped
½ cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
¼ cup white balsamic vinegar
1 teaspoon ground black pepper
¼ teaspoon sea salt
½ cup olive oil

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.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g

BACON PEAR SALAD WITH PARMESAN DRESSING



Bacon Pear Salad with Parmesan Dressing image

This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it's perfect for special meals. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 12

2 cups chopped leaf lettuce
2 cups chopped fresh kale
2 medium pears, thinly sliced
1 cup shredded pepper jack cheese
4 bacon strips, cooked and crumbled
PARMESAN GARLIC DRESSING:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 to 3 tablespoons 2% milk

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.

Nutrition Facts : Calories 206 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

WARM CABBAGE, FENNEL AND PEAR SALAD



Warm Cabbage, Fennel and Pear Salad image

This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. -Grace Voltolina, Westport, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 firm medium pears
1/4 cup brandy or Cognac, optional
3 tablespoons olive oil
1 large fennel bulb, halved, cored and thinly sliced
4 cups shredded or thinly sliced cabbage
1/4 cup water
3 tablespoons lemon juice
2 teaspoons honey or agave nectar
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup crumbled or sliced Gorgonzola cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, Fat 26g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 810mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 9g protein.

ROASTED BEET, PEAR AND FETA SALAD



Roasted Beet, Pear and Feta Salad image

I cut this salad recipe out of a weekly local newspaper the other day and haven't had the chance to test it. I would like to try golden beets for the red beets. If you cannot find mache (lamb's lettuce), substitute butter lettuce or fresh mixed greens. Serve with crusty French bread!

Provided by COOKGIRl

Categories     Greens

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 cup balsamic vinegar
6 small red beets or 6 small golden beets, washed well, ends cut
2 Anjou pears, firm but ripe, cored, cut into 1/4-inch slices
5 cups mache, washed and patted dry (or substitution)
1 cup red leaf lettuce, chopped
1 cup crumbled feta cheese
1/4 cup sliced almonds, toasted

Steps:

  • Prepare dressing and set aside.
  • Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
  • Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
  • Serve dressing on side.
  • NOTE: I guessed the yield.

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