warm pear salad with greens & butternut squash soup
ingredients:
2 cups assorted baby greens including arugula, frisée, escarole, green chicories,radicchio, and red and green lettuces
1/4 pound sharp blue cheese, cut into 4 equal pieces
2 medium-sized pears; preferably a firm winter variety such as Bosc or Anjou
2 tablespoons unsalted butter1/2 cup balsamic vinegar1/4 cup olive oil
Handful of pecan bits.
instructions:
Divide the greens and cheese among plates (2 for main or 4 for a first course). Set aside.
Halve the pears lengthwise and remove the stems and cores. In a skillet just large enough to hold the 4 pear halves in a single layer, melt the butter over medium heat. When it begins to foam, add the pear halves, placing them cut side down. Cook for 1 or 2 minutes, shaking the pan back and forth to prevent them from sticking. Turn over the pears and cook for 1 minute longer. Remove from the heat and, using a sharp knife, cut each pear half lengthwise into thin slices. Arrange a sliced pear half and pecans on each salad plate.
Return the skillet to medium heat and add the vinegar. Cook 1 or 2 minutes, stirring constantly to deglaze. Remove from the heat and stir in the olive oil, Drizzle each pear half with a little of the vinegar-oil mixture and serve immediately.
For the soup - keep it simple & try Trader Joe's Organic Butternut Squash soup. YUM!
2 cups assorted baby greens including arugula, frisée, escarole, green chicories,radicchio, and red and green lettuces
1/4 pound sharp blue cheese, cut into 4 equal pieces
2 medium-sized pears; preferably a firm winter variety such as Bosc or Anjou
2 tablespoons unsalted butter1/2 cup balsamic vinegar1/4 cup olive oil
Handful of pecan bits.
instructions:
Divide the greens and cheese among plates (2 for main or 4 for a first course). Set aside.
Halve the pears lengthwise and remove the stems and cores. In a skillet just large enough to hold the 4 pear halves in a single layer, melt the butter over medium heat. When it begins to foam, add the pear halves, placing them cut side down. Cook for 1 or 2 minutes, shaking the pan back and forth to prevent them from sticking. Turn over the pears and cook for 1 minute longer. Remove from the heat and, using a sharp knife, cut each pear half lengthwise into thin slices. Arrange a sliced pear half and pecans on each salad plate.
Return the skillet to medium heat and add the vinegar. Cook 1 or 2 minutes, stirring constantly to deglaze. Remove from the heat and stir in the olive oil, Drizzle each pear half with a little of the vinegar-oil mixture and serve immediately.
For the soup - keep it simple & try Trader Joe's Organic Butternut Squash soup. YUM!
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