Originally Posted by Oceanwatcher
I am aware of a few other threads about pears, but I am looking for a bit more specific things.
In my mind, pears go well together with blue cheeze and walnuts. And I am thinking it should be possible to find a recipe for a cheezcake or a pie that combine these three things. But so far, my searches has not preoduced anything worth trying.
Does anyone here have a recipe that uses these three things?
This recipe was a finalist in the Great American Salad Toss Contest at the IHM&RA Show in New York a few years back.
Caramelized Pear Salad with Toasted Walnuts and Roquefort on mixed young greens
makes 4 servings
4 pears (2 Bosc, 2 Bartlett)
2 tablespoons canola oil
1 teaspoon sugar
1/2 cup brown Chinese vinegar
1 bunch oak leaf lettuce
1 bunch watercress
1 cup torn pieces of baby Swiss chard
1 cup torn pieces of frisée
Vinaigrette (see below)
1 cup coarsely broken walnut pieces, toasted
Crumbled Roquefort cheese
To Caramelize the Pears:
1. Peel and core the pears and divide each one into 24 slices. Warm a large sauté pan and add the oil. Add the pears and turn the heat to medium-low so the pears will not burn before they brown, soften and caramelize.
2. When the pears have browned on one side, turn them over and sprinkle with the sugar. Add the vinegar and cover the pan. Cook for about 20 minutes, then remove the lid and continue cooking until almost all the liquid in the pan has evaporated.
3. Remove the pears to a large plate (in a single layer). Scrape the remaining pan juices and brown bits into a small bowl for the vinaigrette.
For the Salad:
1. Wash and dry all the greens. Tear into bite-sized pieces and place into a bowl large enough to hold all of them comfortably.
2. Toss the greens gently to combine. Then pour over the dressing (reserving about 2 tablespoons) and toss again.
3. Divide the dressed greens evenly between 4 large plates and fan one-fourth of the pears atop each bed of greens. Be sure to use some of each kind of pear.
4. Sprinkle walnut pieces and Roquefort cheese over each salad. Drizzle the remaining dressing over all and serve as a first course.
For the Vinaigrette:
pear pan juices
1/4 cup fresh lime juice
1/8 teaspoon wasabi powder
1/3 cup walnut oil
1/3 cup canola oil
sea salt and freshly ground white pepper to taste
Place lime juice and wasabi powder in the bowl with the pear pan juices. Whisk to combine well. Whisking constantly, add first the walnut oil, then the canola oil. Taste and add salt and pepper to your liking.