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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Cooking Pleasures magazine The blue cheese was too strong for my husband and me. Next time I will use feta. Sweet, delicious pears do double-duty in this pretty salad. They're diced and sauteed in butter for the salad's base, as well as sliced and served raw atop the mixed greens. For a crispy accompaniment, toast baguette slices and spread them with a creamy blue cheese. Look for an Oregon blue, such as Rogue Creamery Oregon Blue Vein Cheese. To toast hazelnuts, place on baking sheet; bake at 375 4-6 minutes or until slightly darker in color and skins begin to crack. Cool. Ingredients:
2/3 cup pear juice |
6 tablespoons seasoned rice vinegar |
2 tablespoons extra virgin olive oil |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon salt |
4 pears, firm but ripe, unpeeled |
2 tablespoons butter |
1/4 teaspoon fresh ground pepper |
1/8 teaspoon salt |
3 (4 ounce) bags herb mixed salad greens (16 cups) |
1 cup crumbled blue cheese (4 oz) |
1/2 cup chopped toasted hazelnuts |
Directions:
1. In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
2. Cut 2 of the pears ito 1/2 pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
3. Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.
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