Confit Jar with Pears
and Grapes
Speck, Loran
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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Three Pear Salads

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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  Red Pears
Stevenson, Tim
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Birds and Feathers
Stevenson, Tim
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Prosciutto, Pear and Fennel Salad
Bon Appetit October 1995

1 large Bartlett or Anjou pear, peeled, cored
and cut into 1/2-inch pieces
2 tablespoons Sherry wine vinegar
1/2 cup coarsely chopped fresh fennel bulb
1/3  cup chopped walnuts, toasted
1/4 cup olive oil
1 tablespoon minced fennel fronds
8 thin prosciutto slices

Combine pear and vinegar in medium bowl. Add fennel, walnuts, oil
and fennel fronds. Season with salt and pepper and toss to blend. Cross
2 prosciutto slices on each of 4 plates, forming an X. Spoon pear mixture onto center of prosciutto slices, dividing equally. 4 appetizer servings.

Pear Salad with Warm Shallot Dressing
Bon Appetit June 1995

1/3 cup vegetable oil
3 large shallots, chopped
1/4 cup fresh lemon juice
3 tablespoons vegetable broth
1 head butter lettuce, torn into bite-size pieces
1 large bunch watercress, trimmed
2 ripe but firm pears (preferably red pears)
cored, sliced
1/2 cup chopped walnuts, toasted
1/2 cup crumbled Gorgonzola cheese

Heat oil in heavy medium saucepan over medium-low heat. Add the
shallots and sauté until translucent, about 4 minutes. Mix in lemon juice
and broth.  Season to taste with salt and pepper. Toss lettuce, watercress
and warm dressing in large bowl. Divide greens among 6 plates. Arrange
pear slices in spoke pattern on greens, dividing equally. Sprinkle with
walnuts and cheese.

Greens with Pears and Gorgonzola Cheese
and Walnut Ravioli
Contadina

1 teaspoon dried rosemary, finely crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons balsamic or sherry vinegar
1/3 cup walnut or olive oil
6 cups mixed salad greens
(arugula, radicchio, endive, leaf lettuce)
a 9-ounce package Contadina Refrigerated Gorgonzola
Cheese and Walnut Ravioli, cooked, drained, and
kept at room temperature
2 large fresh or canned pears, cored and cut into thin slices
1/2 cup coarsely chopped walnuts, toasted
1/2 cup crumbled Gorgonzola cheese (optional)

Combine rosemary, cinnamon, salt, vinegar and oil in a jar; cover tightly
and shake to blend. Toss greens and ravioli with half of salad dressing in
a large bowl; arrange on salad plates. Arrange pears on top of salad;
sprinkle with walnuts and cheese. Drizzle with remaining dressing.
6 servings
 

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