Friday, November 18, 2005
Warm Roasted Pear Salad
This recipe comes from Nick Stellino's cookbook, Mediterranean Flavors. I've adapted the recipe slightly. Serves 4.
Ingredients:
1 T. butter, melted
1 T. honey
4 firm Bosc pears, peeled, cored, and cut into 1-inch pieces
2 T. dry sherry
2 T. white wine vinegar
1 T. light olive oil or vegetable oil
1/8 t. black pepper
4-5 oz. arugula
1/3 c. chopped walnuts, toasted
1/3 c. crumbled Gorgonzola cheese
Step-by-step:
1. Preheat the oven to 500 degrees F. In a large bowl, mix the butter, honey, and cinnamon. Add pears and toss well. Spread on a baking sheet and roast for 20 minutes, tossing once.
2. In the same bowl, combine sherry, vinegar, oil, and pepper. Add the roasted pears and stir to coat completely.
3. To assemble, place a bed of arugula on each plate, top with the pears, and sprinkle with the walnuts and gorgonzola. Drizzle with any remaining vinaigrette and serve.
Notes:
This salad can be prepared 1-2 days ahead of time. Follow steps one and two, then refrigerate until ready to assemble. Heat the pears in the microwave for 1-2 minutes before serving.
The salad is also good cold or at room temperature. Just allow the pears to cool to your desired temperature before serving.
1/3 cup prosciutto, cut into matchsticks, can also be added during assembly.
Ingredients:
1 T. butter, melted
1 T. honey
4 firm Bosc pears, peeled, cored, and cut into 1-inch pieces
2 T. dry sherry
2 T. white wine vinegar
1 T. light olive oil or vegetable oil
1/8 t. black pepper
4-5 oz. arugula
1/3 c. chopped walnuts, toasted
1/3 c. crumbled Gorgonzola cheese
Step-by-step:
1. Preheat the oven to 500 degrees F. In a large bowl, mix the butter, honey, and cinnamon. Add pears and toss well. Spread on a baking sheet and roast for 20 minutes, tossing once.
2. In the same bowl, combine sherry, vinegar, oil, and pepper. Add the roasted pears and stir to coat completely.
3. To assemble, place a bed of arugula on each plate, top with the pears, and sprinkle with the walnuts and gorgonzola. Drizzle with any remaining vinaigrette and serve.
Notes:
This salad can be prepared 1-2 days ahead of time. Follow steps one and two, then refrigerate until ready to assemble. Heat the pears in the microwave for 1-2 minutes before serving.
The salad is also good cold or at room temperature. Just allow the pears to cool to your desired temperature before serving.
1/3 cup prosciutto, cut into matchsticks, can also be added during assembly.
Labels: salads
