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Maple-Roasted Pear Salad

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Maple-Roasted Pear Salad Empty Maple-Roasted Pear Salad

Post  TipsyCad147 on Sun Jan 11, 2009 5:03 am

Maple-Roasted Pear Salad

Serves 8

This tangy-sweet salad is a good excuse to explore the gourmet cheese section of your supermarket and try something like Zamorano, a cheese made from aged sheep’s milk in the Castile-León region of Spain.

2 Tbs. maple syrup
1 Tbs. hazelnut, walnut, or olive oil
4 small firm Bosc pears, halved
1/2 cup hazelnuts
8 cups baby arugula
3 oz. Parmesan, Pecorino, Zamorano, or other hard cheese

Beet Dressing
3 Tbs. hazelnut, walnut, or olive oil
2 Tbs. sherry vinegar
1 shallot, minced (2 Tbs.)
1 1/2 Tbs. honey
1 Tbs. whole-grain mustard
8 oz. cooked beets, finely diced (1 cup)

To make Salad: Preheat oven to 400°F, and line baking sheet with foil. Whisk together maple syrup and hazelnut oil in bowl. Brush oil mixture on pears, and place cut-side down on prepared baking sheet. Roast 22 minutes, or until pears are tender and cut sides caramelized. Set aside to cool.
Reduce oven heat to 350˚F. Spread hazelnuts on baking sheet, and toast 7 minutes, or until browned. Transfer to kitchen towel, and rub off skins with towel. Cool, chop, and set aside.
To make Beet Dressing: Whisk together oil, vinegar, shallot, honey, and mustard in bowl. Stir in beets, and season with salt and pepper. Toss arugula with Beet Dressing in bowl. Divide among 8 plates, and top each with pear half. Shave cheese over each salad with vegetable peeler, and sprinkle with hazelnuts.

Nutritional Information

Calories 246
Protein 7g
Total fat 15g
Saturated fat 3g
Carbs 24g
Cholesterol 9mg
Sodium 211mg
Fiber 4g
Sugars 16g


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