Harvest Salad Of Bitter Greens, Carmelized Pears, and Blue Cheese

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Name: Harvest Salad Of Bitter Greens, Carmelized Pears, and Blue Cheese
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1 1/2 tblspoons Unsalted butter; 2 large Firm but ripe pears, such as Bosc peeled, cored and sliced; 1 tblspoons Light brown sugar; 2 tblspoons Rice wine vineagar; 1 tblspoons Apple cider vinegar; 1 tblspoons Shallots minced; 2 teaspoons Honey; 1/2 cup Walnut oil; Salt; Freshly ground pepper; 1 med. head Radicchio cut into chiffonade; 2 cups Mesclun or other baby lettuce; 2 cups Watercress tough stems removed; 1 head Endive washed, patted dry and separated into spears; 3/4 cup Roquefort or Gorganzola crumbled; 3/4 cup Walnut pieces roughly chopped, toasted; Thinly sliced, buttered, toasted bread as accompaniment

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INGREDIENTS

1 1/2 tblspoons Unsalted butter
2 large Firm but ripe pears, such as Bosc ; peeled, cored and sliced
1 tblspoons Light brown sugar
2 tblspoons Rice wine vineagar
1 tblspoons Apple cider vinegar
1 tblspoons Shallots ; minced
2 teaspoons Honey
1/2 cup Walnut oil
Salt
Freshly ground pepper
1 med. head Radicchio ; cut into chiffonade
2 cups Mesclun ; or other baby lettuce
2 cups Watercress ; tough stems removed
1 head Endive ; washed, patted dry and separated into spears
3/4 cup Roquefort or Gorganzola ; crumbled
3/4 cup Walnut pieces ; roughly chopped, toasted
Thinly sliced, buttered, toasted bread ; as accompaniment

Servings

INSTRUCTIONS

In medium skillet, melt the butter over medium-high heat. Add the pears ans sugar, reduce the heat slightly, and cook, stirring occasionally, until the pears are tender and slightly caramelized but still retain their shape, 5 to 6 minutes. Remove from the heat and cool on a plate.

In a medium bowl, whisk together the vinegars, shallots, and honey. Add theoil in a steady stream and whisk until emulsified. Season with salt and pepper.

In a large bowl, combine the radicchio, mesclun, watercress, and endive. Add dressing to taste to the greens and toss to coat.

Divide the greens among 4 large salad plates. Arrange the pear slices over each salad and top with the cheese and nuts. Drizzle lightly with additional dressing and freshly ground black pepper. Garnish the plates with the bread toasts and serve. immediately.

NOTES

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Harvest Salad Of Bitter Greens, Carmelized Pears, and Blue Cheese

1 1/2 tblspoons Unsalted butter
2 large Firm but ripe pears, such as Bosc peeled, cored and sliced
1 tblspoons Light brown sugar
2 tblspoons Rice wine vineagar
1 tblspoons Apple cider vinegar
1 tblspoons Shallots minced
2 teaspoons Honey
1/2 cup Walnut oil
 Salt
 Freshly ground pepper
1 med. head Radicchio cut into chiffonade
2 cups Mesclun or other baby lettuce
2 cups Watercress tough stems removed
1 head Endive washed, patted dry and separated into spears
3/4 cup Roquefort or Gorganzola crumbled
3/4 cup Walnut pieces roughly chopped, toasted
 Thinly sliced, buttered, toasted bread as accompaniment

In medium skillet, melt the butter over medium-high heat.  Add the pears ans sugar, reduce the heat slightly, and cook, stirring occasionally, until the pears are tender and slightly caramelized but still retain their shape, 5 to 6 minutes.  Remove from the heat and cool on a plate.

In a medium bowl, whisk together the vinegars, shallots, and honey.  Add theoil in a steady stream and whisk until emulsified.  Season with salt and pepper.

In a large bowl, combine the radicchio, mesclun, watercress, and endive.  Add dressing to taste to the greens and toss to coat.

Divide the greens among 4 large salad plates.  Arrange the pear slices over each salad and top with the  cheese and nuts.  Drizzle lightly with additional dressing and freshly ground black pepper.   Garnish the plates with the bread toasts and serve. immediately.

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Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 4 Servings

Calories: 447
Calories from Fat: 401 (90%)

Amt Per Serving		% DV

	Total Fat 44.6g	59 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 25.1g
Cholesterol 11.4mg		4 %
Sodium 41.9mg		1 %
Potassium 623.3mg		16 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 3.4g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 447

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