Warm Pear Salad Recipes

WARM PEAR SALAD

Steps:

• In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.

WARM PEAR SALAD

Steps:

• Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well.
• Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
• Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.

PEAR AND POMEGRANATE SALAD

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.

WARM CABBAGE, FENNEL AND PEAR SALAD

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.

WARM GOAT CHEESE SALAD WITH PEAR

Steps:

• Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
• Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
• Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
• Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

WARM PEAR AND SCALLOP SALAD

Steps:

• Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices.
• In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes.
• Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.
• Remove pan from heat. Drain and discard liquid.
• Add pears, pecans, and dressing and toss to combine.
• To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.

PEAR SALAD WITH WARM SHALLOT DRESSING

Steps:

• Heat oil in heavy medium saucepan over medium-low heat. Add shallots and sauté until translucent, about 4 minutes. Mix in lemon juice and broth. Season to taste with salt and pepper.
• Toss lettuce, watercress and warm dressing in large bowl. Divide greens among 6 plates. Arrange pear slices in spoke pattern on greens, dividing equally. Sprinkle with walnuts and cheese.

WARM BEET, CHORIZO & PEAR SALAD

Steps:

• Put the beets in a large pan of water (if you have a mix of colours, cook in separate pans as the colours will bleed). Bring the water to a boil, cover and leave to simmer - about 20-40 mins, depending on the size of the beets. Use a skewer or small sharp knife to check that they're tender in the centre (try not to poke too often or they'll bleed all their juices into the water).
• Drain the beets and leave to cool in a colander. When cool enough to handle, peel away the skins, root and stalks, then roughly chop or slice the beets.
• Put the chorizo in a cold frying pan and fry over a medium heat until crisp - you should collect lots of oil in the pan. Lift out the chorizo with a slotted spoon and keep warm. Tip in the almonds and fry quickly until just turning brown on the edges. Scoop out with a slotted spoon and place on kitchen paper to dry.
• Make the dressing by melting the membrillo in the pan with the chorizo oil, sherry vinegar and 1 tbsp lemon juice. Mix in the olive oil and season.
• Core and thinly slice the pear, toss with a little lemon juice to stop it browning, then arrange on a platter with the beets, chorizo and almonds. Toss together with the dressing, if you like, or serve the dressing on the side. Sprinkle over the parsley and manchego and serve immediately.