Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Ingredients:
1 bunch fresh thyme sprigs
4 ripe but firm Bosc pears (about 2 ½ pounds), halved, cored
¼ cup honey
6 cups mixed spring greens, such as this week’s Wrinkled Crinkled Cress, Claytonia and salad mix
6 ounces blue cheese, sliced or coarsely crumbled
½ cup hazelnuts, toasted, coarsely chopped
Dressing:
â…“ cup apple verjus
â…“ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Preheat the oven to 400°. Scatter thyme sprigs on a rimmed baking sheet. Place the pear halves cut side down on a work surface. Starting ½ -inch from stem and leaving the pear half intact, cut each lengthwise into scant ⅓- to 1/2 -inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on a baking sheet at least 30 minutes and up to 3 hours.
3. Combine the greens in a large bowl. Add a drizzle dressing and toss to coat, adding more to taste. Divide the salad among plates and place a pear half on top of the greens. Garnish salads with cheese; sprinkle with nuts.
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Pink Radicchio Salad with Red Pears
This winter salad is incredibly crisp and colorful.
Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced
For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Place the radicchio in a large bowl.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.
Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.
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Blue Cheese-Stuffed Roasted Pears with Arugula
Roasted and topped with cranberries, hazelnuts and blue cheese, these pears from the Barefoot Contessa are incredibly flavorful.
Ingredients:
3 ripe, but firm, pears
3 ounces Westward Blue cheese
¼ cup dried cranberries
¼ cup hazelnuts, coarsely chopped
½ cup apple cider vinegar
Freshly-squeezed lemon juice
3 tablespoons port or dessert wine
¼ cup brown sugar
¼ cup olive oil
6 ounces arugula greens
Sea salt
Method:
1. Preheat the oven to 375°. Slice pears lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
2. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
3. In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
4. Just before serving, whisk together the olive oil, ¼ cup of lemon juice, and ¼ cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
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Thyme-Apple Verjus Vinaigrette
One of our favorite dressings for fall; try tossing with sliced apples, roasted nuts and your favorite salad greens.
Ingredients
â…“ cup apple Verjus
â…“ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper, and toss over salad greens.
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Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Ingredients:
8 cups fall salad mix, or a mix of your favorite greens
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
â…“ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)
Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.
2. In a large bowl, toss the greens with half of the vinaigrette. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the greens. Drizzle with the remaining vinaigrette and serve.
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Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Ingredients:
1 pound spring salad mix
1 bunch baby beets, scrubbed and trimmed of greens
¼ cup crumbled blue cheese
Sea salt and fresh ground pepper
Minced chive blossoms
For vinaigrette:
¾ cup olive oil
¼ cup chive blossom vinegar (see recipe)
2 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. To roast beets, preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt and freshly ground black pepper. Add the water to the pan and cover with foil. Roast the beets until they are tender, approximately 45 minutes to 1 hour. Let them cool until just warm enough to handle. Use a towel to gently rub off the skin (this is much easier when they are still warm). Cut into bite-sized pieces.
2. To prepare the vinaigrette, whisk together the olive oil, chive blossom vinegar and garlic, plus sea salt and pepper to taste, in a small bowl until combined.
3. In a large salad bowl or serving tray, arrange washed salad greens, then top with beets. Drizzle with chive blossom vinaigrette, then top with crumbled cheese, chive blossoms and a few grinds of pepper.
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Shaved Fennel Salad with Beets & Raspberries
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
¼ cup Grana cheese, grated
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
½ cup raspberries
Sea salt and fresh ground pepper
For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.
2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the raspberry-honey dressing. Plate dressed greens. Season with more salt and pepper if necessary, sprinkle with the Grana cheese and raspberries and serve.
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Roasted Pears with White Balsamic Vinegar
Topped with honey drizzle and creamy goat cheese, these pears are stunning for dessert or atop arugula greens in a tasty winter salad.
Ingredients:
4 red pears, halved and seeded
4 tablespoons unsalted butter
5 tablespoons white balsamic vinegar
8 tablespoons fresh goat cheese
½ cup honey
Fresh ground pepper
Method:
1. Preheat oven to 400°. Place pat of butter in a 9-inch by 13-inch baking dish and melt in oven for 2 minutes.
2. Remove from oven and arrange pears cut side down, single layered. Pop back into the oven and roast for 30 minutes, until pears are just tender. Then, remove and pour vinegar over pears and roast for 7 minutes more.
3. Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Sprinkle cheese on and around pears, then drizzle with honey. Grind fresh black pepper over the top of pears and cheese.
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Apple, Pear & Blue Cheese Salad with Mizuna Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups Mizuna greens
1 Manon pear, cored and thinly sliced
1 Arkansas Black apple, cored and thinly slice
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine Mizuna greens and apple and pear slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top, season generously with black pepper and serve.
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Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch red beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L blueberry vinaigrette
¼ cup queso fresco cheese, crumbled
½ cup fresh blueberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 30 minutes. Peel beets under cool water. Cut into bite-sized pieces.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the blueberries, queso fresco cheese and hazelnuts and serve.
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