Pacific Northwest Salad
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Vinaigrette
- 2⁄3 cup pear juice
- 6 tablespoons seasoned rice vinegar
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
-
Salad
- 4 pears, firm but ripe, unpeeled
- 2 tablespoons butter
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon salt
- 3 (4 ounce) bags herb mixed salad greens (16 cups)
- 1 cup crumbled blue cheese (4 oz)
- 1⁄2 cup chopped toasted hazelnuts
directions
- In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
- Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
- Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.
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RECIPE SUBMITTED BY
<p>Before kids, I liked to cook fancy food infrequently. Now its more about quick dinners. I like to bake desserts far more than cooking dinner.</p>