How to make Pear and Blue Cheese Salad with Homemade Dressing: All you need is 10 minutes to make this easy salad recipe. and it’s a really easy yet impressive looking recipe – so much so that my parents have asked me to make it the next time we’ve got family visiting for dinner! Once they’re frying nicely, add a couple of tablespoons of honey and continue to cook. 1 pear per person (peeled, cored and cut into four), Blue cheese of your choice – I went for Saint Agur blue. Change ), You are commenting using your Google account. Scatter over the gorgonzola and serve. 5) Assemble the salad. https://www.allrecipes.com/recipe/147395/pear-and-blue-cheese-salad Sign up for the Recipe of the Day Newsletter Privacy Policy, Pan-Fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing, Lemon Parmesan Chicken with Arugula Salad Topping, Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese, Orange and Blue Cheese Grilled Romaine Salad, Porterhouse Steak with Brown Butter, Blue Cheese and Chimichurri. Distribute the arugula evenly among four serving plates. Change ), You are commenting using your Facebook account. All rights reserved. Turn up the heat and cook for a further five minutes. Remove and set aside to drain on kitchen paper. Cook briefly until the dressing is heated through. I am Lorraine Pascale. Next, put the crispy pancetta on the top and add cubes of the blue cheese before drizzling over the dressing. Place a knob of butter and the oil into a clean frying pan set over a low heat. Remove and drain on paper towels. Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each. Once the butter melts, add the pears, salt, pepper and honey. When it is cold outside, having a substantial salad with a warm dressing really is just the ticket. Add the balsamic vinegar and cook for another minute, then take the pan off the heat. I just love a good salad recipe. Salad leaves 1) Place a large frying pan over a medium heat. It’s got bacon and cheese in it, (two of my greatest loves!) Cook the mixture until warmed through. Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Change ), You are commenting using your Twitter account. Remove the pears from the pan, reserving any juice that may be left. Serve immediately. Heat a frying pan and toast the pine nuts for three minutes, or until golden-brown. Summer is the perfect time for salads, but who wants to just eat a bowl of leaves? https://www.foodnetwork.com/recipes/blue-cheese-pear-pecan-salad-recipe I am devoted to helping you live the best life possible. 2) Add some olive oil to the pan and the pears. Remove the pears from the pan, reserving any juices that may be left. Runny honey. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. ( Log Out /  Health and Wellness Blogger. When it’s hot, fry off the pancetta until it’s golden and crispy before setting it aside on some kitchen paper. ( Log Out /  When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. After several years in the modelling business, Lorraine Pascale decided to look for a new passion and enrolled to study for the year-long Leith’s Diploma of Food and Wine. 4) Remove the pears and add some more honey and vinegar to the pan – these juices will be the dressing to go over the top of the salad. Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta. Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. I am also a speaker, author and emotional wellness advocate. Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. It tastes great and looks so beautiful and appetizing on the plate. You may know me as the Chef on the TV. Pour the dressing over the pears and the rocket. Heat the pancetta in a frying pan over a medium heat and cook until crispy. Pears are sweet and pretty mild so they work really well with some stronger flavors like blue cheese. Think again! Blue cheese of your choice – I went for Saint Agur blue. View all posts by Sarah Beane. Read about our approach to external linking. Think you know social media? 1) Place a large frying pan over a medium heat. See more Gluten-free lunchbox ideas recipes (22), Chocolate cheesecake with white chocolate icing. Remove the nuts from the frying pan. 2) Add some olive oil to the pan and the pears. ( Log Out /  Medical Writer. © 2020 Discovery or its subsidiaries and affiliates. I saw this recipe on the TV, curtesy of Lorraine Pascale and the BBC. 3) Once the pears are nearly ready, add in a couple of tablespoons of balsamic vinegar to cook until the pears are a dark gold colour and a soft on the outside, but not breakable! Create a free website or blog at WordPress.com. My mission is to help you find and use your strengths, become more resilient, and remain calmer during conflict. Balsamic vinegar. ( Log Out /  In a large mixing or serving bowl, combine spring salad mix, red onion, diced pear, candied pecans and blue cheese crumbles. Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. Olive oil. Distribute the rocket evenly among four serving plates. https://www.bbcgoodfood.com/recipes/griddled-pear-blue-cheese-salad Serve with a chunk of good bread and enjoy! Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Major Foodie. Add 1 tablespoon vinegar and cook for another minute. This salad is very simple to make, mixed greens with a honey-mustard vinaigrette, crumbled blue cheese and toasted pine nuts. When it’s hot, fry off the pancetta until it’s golden and crispy before setting it aside on some kitchen paper. Start with the leaves on the bottom before laying on the cooked pears. For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, the mustard, salt and pepper and the pine nuts. Change ), Enter your email address to follow this blog and you'll receive notifications of new posts.

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