1/4 cup coarsely chopped toasted walnuts (or you can use pecans or hazelnuts) 2 tablespoons dried cherries or cranberries. Creative Culinary is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . Toss pear slices with olive oil and lemon juice. I like to mix up the colors so it is more exciting to eat and also tastes better! 1/2 cup extra virgin olive oil Roasted Pear Salad. I have one other favorite from Nordstrom’s too. It may not surprise you as a professional nutrition lady, but I’ve kind of got a thing for salads. Stir every 5 minutes. A good friend wanted this recipe. 1 TB extra virgin olive oil. Combine the Dijon, balsamic, olive oil, salt, and pepper in a glass jar with a lid. Lastly, dress with a drizzle of vinaigrette. This gorgeous salad is a perfect dish for holiday entertaining. Make Pecans. 1/2 cup crumbled gorgonzola cheese. Use these ingredients and mix as indicated above. You like Honey Dijon? Roasted Pear Salad with Gorgonzola and Maple-Balsamic Dressing, https://cookingwjulie.com/wp-content/uploads/2019/02/cwj-logo-resized-1.png. 1 ripe Barlett pear, cored and thinly sliced. Fantastic! I love the Gorgonzola instead of blue cheese! Even if you choose to not prepare the candied version, do make sure you toast them a bit, it makes a world of difference from eating them raw. Oh dear. My goal this year was to blog at least 1x a month. Crumble the Gorgonzola and scatter across the salad. Yes, it's a bit pricier but so worth it. Watch carefully and stir as necessary to insure they don't burn. 1 English cucumber, quartered and sliced (makes for the best sized pieces), 1-2 cups raw pecans, broken (I like bigger pieces of nuts, plus it is easier for others to pick out if they don't like them-in which case, I say, "give them to me!! Place a heaping cup of greens on each plate and drizzle with 2 TB dressing. Your email address will not be published. I first posted this recipe for a Pear, Walnut and Gorgonzola Salad with Maple Dijon Dressing twelve years ago so it seems now would be perfect timing for an update. Ah…what I wouldn’t give for a gallon of this elixir of the Gods; a girl can dream right? Ingredients: *Amount will feed a good sized crowd 12+ servings, 1 head romaine lettuce, washed and chopped into bit size pieces (get as much water off lettuce as you can), 2 large handfuls of baby spinach (I buy the pre-washed kind at Costco), 2 pears (not over or under ripe), chopped into bite size pieces and drizzled with fresh lemon juice, 3/4 C Craisins, or I used a "Super Berry Fusion" mix I found at Costco. Even if you choose to not prepare the candied version, do make sure you toast them a bit, it makes a world of difference from eating them raw. The roasted squash and the dressing already make more than you’ll need (though I would probably make plenty of extra dressing, you know how Aunt Edna likes to pour it on). Toss pear slices with olive oil and lemon juice. I suppose I could sit and blog all Christmas break, but then my plans to sit and stare at the wall and bask in the glory of not having something to do would be foiled. Don't think I will be able to find it easily in Europe. Oh dear. Thanks. As people take the salad, the "yummies" naturally fall to the bottom and everyone gets an equal amount of toppings with lettuce. I usual have ever used honey with mustard but maple syrup is something that I have to try. 1 tsp kosher salt. I had also been lucky enough to receive some amazing maple syrup from my friend Paula who lives in Canada. Pear, Walnut and Gorgonzola Salad with Maple Dijon Dressing. Interestingly enough if you shop Costco like I do, take a peek at their Kirkland brand syrup…yep, pure Canadian Maple Syrup. Cut each pear half into 5 slices. Taste before serving. Gorgonzola Cheese crumbles (this might be strong, so add as much or as little as you want). My goal this year was to blog at least 1x a month. She asked and was given the recipe for the Champagne Vinaigrette so I've included that for you too if you're so inclined to make it at home! by Chef Kate (37) Spinach Pear Salad from Restaurateur, Tom Douglas. I had also been lucky enough to receive some amazing maple syrup from my friend Paula who lives in Canada. To make salad: Preheat oven to 400 degrees. I thought it appropriate when I made it again yesterday that I do a re-posting; not simply because I took new photos but a salad this good should be one that new readers enjoy too. is there an alternative to champagne vinegar? Dressing can be made up to 3 days before serving. Toss together arugula and radicchio. The perfect marriage for a blogger and a brand are when we are asked to work with a product we love; for me this was the dictionary description of a 'no brainer. I suppose I could sit and blog all Christmas break, but then my plans to sit and stare at the wall and bask in the glory of not having something to do would be foiled. 2 cups mixed greens or baby arugula. I never tire of it! Submit a Recipe Correction Advertisement. Spread on a foil-coated baking sheet and roast for 30 minutes, stirring every 10 minutes for even browning. Sure we’ve all had these Lemon Bars we love and when we ordered that’s what I expected, but these Lemon and Coconut Bars with Mascarpone Cheese are not the same and they are over the top delicious! Apple Pear Cucumber Salad. Search for: Main Menu. Top each salad with 5 pear slices, 1 TB gorgonzola, and 1 TB pecans. It makes a GREAT holiday salad!! I mixed up a combination of my favorite ingredients including maple syrup and Dijon whole grain mustard. 1 1/2 cups blueberries, fresh is preferred. 2 TB balsamic vinegar. Top each salad with 5 pear slices, 1 TB gorgonzola, and 1 TB pecans. That it it takes 40 gallons of sap to make one single gallon of maple syrup is an eye opener! Enjoy faster checkout, create ideaboards, earn My Funds and become a Beyond+ member! This is what I do: take your tongs and separate (during your "mixing" part) the lettuce with toppings on top. At that time I had been working as a Brand Ambassador with Pure Canadian Maple Syrup. Then my neighbors brought me a bottle from Canada as a gift for watching their dog when they were on vacation; shows just how much people know my love for great maple syrup! Add the walnuts and let 'em cook, stir often, until the maple syrup has caramelized on the walnuts. Once completely unknown to me, after my daughter starting working there in high school I would visit her at lunch time and knew that I had discovered an unheralded treasure. I give all credit to Nordstrom's Cafe. Make maple vinaigrette by combining minced shallot, vinegar, syrup, salt and pepper in a small … How about white, white wine, or apple cider vinegar? View profile Place a heaping cup of greens on each plate and drizzle with 2 TB dressing. The dressing served with the salad at the cafe, while good, was their bottled Champagne vinaigrette. Pears and a Gorgonzola Cheese are wonderful together, we like to combine them in this fresh salad with walnuts and a maple/dijon dressing. Though my original post had pecans in lieu of walnuts because they are what was available in my pantry, my latest effort included the original (and my favorite) nut. Half for me to snack on, half for the salad). *If I am serving immediately, I mix the lettuce with the dressing first before I add my toppings. I mixed up a combination of my favorite ingredients including maple syrup and Dijon whole grain mustard. Yes, it’s a bit pricier but so worth it. Top with pears, slices of red onion and spinkle nuts and cheese on top. Sure we've all had these Lemon Bars we love and when we ordered that's what I expected, but these Lemon and Coconut Bars with Mascarpone Cheese are not the same and they are over the top delicious! The Maple Dijon dressing is the perfect combination of olive oil, whole grain Dijon mustard and maple syrup; it is so good I can see it being used for more than just than salad. I don't recall if the red onions were their idea or mine but no matter, they are a perfect complement both in taste and color. 1/2 medium fennel bulb, thinly sliced or shaved on mandoline. No spam (we hate it too) only quality content right to your inbox. Why orange? View Blog, Hot Chocolate with Rum, Toasted Coconut and Chocolate Drizzle, Boo Berry Halloween Pie with Blackberries, Blueberries, and Raspberries, Why Maple Syrup Is So Damn Expensive (And So Delicious), Lemon and Coconut Bars with Mascarpone Cheese. ©2020 Bed Bath & Beyond Inc. and its subsidiaries. HuffPost Taste has a great article, ' Why Maple Syrup Is So Damn Expensive (And So Delicious) ' that puts it into some perspective. They had a chef on premises and we loved everything they served but I have to admit that once I tried their Pear, Walnut and Blue Cheese Salad with Champagne Vinaigrette I seldom strayed far from this favorite. 1/4 cup crumbled gorgonzola or blue cheese. Why Maple Syrup Is So Damn Expensive (And So Delicious), Lemon and Coconut Bars with Mascarpone Cheese, 2 pears, chopped (toss with some lemon juice to keep them from discoloring if necessary), 1/4 cup thinly sliced red onion rings, halved, 2/3 cup Maple Candied Walnuts or Pecans (in a pinch or watching sugar intake, just toast some nuts), roughly chopped. Add dressing to top of salad. At that time I had been working as a Brand Ambassador with Pure Canadian Maple Syrup. I'll admit to eating the entire thing for lunch one day. Your email address will not be published. To make dressing: Stir together shallot, vinegar, maple syrup, Dijon mustard, and salt. You'll love Maple Dijon even more! Mix the lemon juice, oil, maple syrup, dijon mustard, salt and pepper in a small bowl. This salad is great year round but especially perfect this time of year when pears are coming into the market; trust me, it’s a keeper!

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