Tinas Pear Blue Cheese Candied Pecan Salad Recipes

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS

Steps:

• Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
• Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
• Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

TANGY PEAR AND BLUE CHEESE SALAD

Steps:

• In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
• In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

BEET SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
• Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
• Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
• Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
• Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
• Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
• Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

TINA'S PEAR, BLUE CHEESE & CANDIED PECAN SALAD

Steps:

• Heat sugar, butter, OJ & spices. Melt and toss in nuts, stir to cover. Spread on a lined cookie sheet. Bake at 250 degrees for 45 minutes, turn w/ flipper every 15 minutes. They will be runny at first, but as you bake & turn them, they will become drier and more sticky. Separate pecans while warm and let cool on wax paper. They will store for weeks in an airtight container. Portion spring greens on plates, add cubed pears, sprinkle with crumbled blue cheese and candied pecans, top with salad dressing - serve. Options: 1 - sometimes I marinate the pears in the dressing before plating. 2 - If you have a grill pan, you can also grill sliced pears, instead of cubing them.

ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE

Steps:

• In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
• In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
• Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
• Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
• Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
• Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
• Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
• Preheat the oven to 350 degrees F.
• In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
• Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
• Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
• Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.

GOAT'S CHEESE, PEAR & CANDIED PECAN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
• Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
• Just before serving, blowtorch or grill the goat's cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat's cheese.