Toss the Walnuts do double-duty in this tasty pear and Roquefort salad--walnut oil gets whisked into the vinaigrette and toasted walnuts are sprinkled on top of the salad. The fruit is tender, ripe pear. Quarter, core and slice the pears, leaving the skin on. The result is a super fresh, semi-sweet salad with layers of flavor and texture. The dressing can be made a day or two ahead and chilled. For lettuce I use 1 and 1/2 of the 10 oz. 3) Toss the pears with some vinaigrette and place on the endive. Crumble the Roquefort over, which will adhere pleasingly to the sticky endive. In a medium serving bowl, combine the greens, dates, pears and toasted walnuts. Super simple candied walnuts add crunch, nuttiness, and subtle sweetness. Put escarole, radicchio, watercress, arugula, pears, walnuts, vinaigrette and pepper into a large bowl and gently toss to combine. Add mixture into the flour preparation, and stir just until all the ingredients are incorporated, not more. And it’s all tossed in a tangy, 4-ingredient balsamic vinaigrette. Toast croutons until cheese is bubbly, 1 to 2 minutes. Set both aside. after all, pears, blue cheese and walnuts is a classic combo. Cut the pears and dress the salad right before you serve it. Finally, crumble in the Roquefort and lightly mix. Dried cherries add a slight chew and tartness. Add the dressing and toss well to coat evenly. Tips for This Salad. Sometimes I think the dressing benefits from a 1/4 tsp of sugar to lift it, this is optional. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad. Method. Scatter in the parsley and the walnuts. Ready in under 10 minutes this pear salad recipe is an easy, throw together kind of salad. Packed with pears, avocado, blue cheese and toasted pecans, your mouth will love the flavor explosion. For the dressing, blend oil, vinegar 1-1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper. Sprinkle with walnuts and serve at room temperature. 1 pear, sliced, core removed 1/2 cup of candied walnuts (recipe here for the easiest two ingredient candied walnuts EVER) 1/2 cup crumbled feta cheese. of lettuce. Crumble the Roquefort over the salad. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Season and taste. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Roquefort, pear and watercress salad The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. 3. This makes the perfect winter salad! I often make it to accompany barbecued meat or fish, or as a simple lunch with some soup and bread.. Serve immediately. Set aside. Core and thinly slice the pears lengthwise and place in a large bowl with the Belgian endive leaves, salad greens, nuts and celery. Lightly toast the walnut pieces in a small dry frying pan, stirring frequently until fragrant. To make the salad: First, toast the walnuts in a medium skillet over medium heat until fragrant, stirring often, about 4 to 5 minutes. Leave to cook. This Roquefort Pear Salad is easy yet gourmet. 3) Toss the pears with some vinaigrette and place on the endive. Peel, core and cube pears. Stick with dark balsamic vinegar instead of … Crumble the Roquefort onto the endive. Slowly drizzle in 2 tablespoons olive oil and walnut oil while whisking constantly to make a vinaigrette. i decided to make it primarily an endive salad - omitted the cress and added slices of ripe pear. Cut out the cores, separate the leaves, and divide between 4 serving plates. Pour the dressing over the salad and toss to coat everything. Add the red onion to the bowl and mix with the dressing. Directions: Make the dressing a few hours ahead. EatingWell Test Kitchen Source: EatingWell Magazine, Holiday Issue 1995 Set aside. Place a slice of the toasted pumpernickel or walnut bread on each plate and pile the salad evenly over the top. My husband and I are food bingers. I love fresh pears with cheese: good with parmesan and stilton, but perhaps even better with roquefort. size bags of mixed greens...perfect amt. For the dressing, in a large bowl, use a spatula to cream the 100g Roquefort to a smooth paste. Sprinkle with walnuts and serve at room temperature. Slices of juicy pears are mixed with crunchy walnuts, salty parmesan cheese, and peppery salad leaves. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Witlof, pear, Roquefort and hazelnut salad This classic salad can also be served as a cheese course. Amazing salad dressing: 1/4 cup honey 1/3 cup apple cider vinegar 1/2 cup mayonnaise 2 tablespoons brown sugar 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil. In a large bowl, combine flour and baking powder. Trim off the core end of each head of endive and slice it in half lengthwise. Pears can start to brown a bit where cut (that delicate skin) and the dressing will start to wilt the salad if it sits. Add the vinegar and 3 tablespoons warm water; whisk until smooth. Add to the bowl and gently toss so that the pears are well coated with the dressing. FYI - Roquefort is a type of blue cheese, so it can be easily substituted with your favorite blue. In a medium bowl, beat eggs, oil, milk and salt for about 30 seconds with a hand mixer. Serve. Preheat broiler. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. I buy a good Danish Blue from Trader Joes. Make a light dressing by mixing the lemon juice with the walnut oil. Trim the bottom of each head of chicory, and slice in half lengthways. In a skillet over medium heat, stir in 1/4 cup of sugar together with the nuts. Continue stirring gently until sugar has melted and caramelized the pecans. Slice the pear quarters thinly and divide between the plates, then scatter on the walnuts. Directions: 1. 1 Ripe Pear - peeled, cored and thinly sliced 100g Roquefort - crumbled into chunks 16 whole Chestnuts - cooked and peeled and cut in half 1 tsp butter 1 tsp Olive oil Salt and pepper for seasoning Salad leaves - washed, enough for 2 depending on size of salad required ¼ Red Onion - small and shredded finely. Dressing 2. Preparation. I use bosc pears, I find that they have good crunch that compliments the rest of the salad. Instead of incorporating the Roquefort, serve a wedge of it beside a little pile of the salad, perhaps with crusty baguettes. Crumble blue cheese roughly. Crumble the Roquefort onto the endive. 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