Juicy, fresh pears are such a treat! For the past few years, I’ve treated myself to Harry and David pears. The grandkids beg for sliced pears like it is candy.
In addition to enjoying the pears by themselves, this Pear Salad is to die for. The combination of blue cheese and candied, or spiced, nuts it wonderful. The dressing is light and a perfect compliment to the salad. My pears are almost gone but I’ll savor every remaining bite!
ROYAL RIVIERA PEAR SALAD
1 head Butter or other lettuce, washed and dried
2 Pears, peeled, cored and sliced (or diced)
2/3 cup blue cheese (if you despise blue cheese–replace with a cheese you like)
2/3 cup candied nuts (I use my homemade spiced pecans)
1/4 cup Champagne vinegar
1 Tbsp. Dijon Mustard
1 Tbsp. honey
1/2 tsp. sea salt
1 tsp. freshly ground pepper
3/4 cup walnut oil (or canola)
- To create dressing, whisk together the first 5 ingredients. Gradually whisk in the walnut oil.
- Gently tear lettuce into bite-sized pieces. Arrange on four chilled plates.
- Place fans of pear slices on lettuce.
- Crumble blue cheese evenly on top.
- Drizzle dressing generously over the salad.
- Sprinkle with nuts and serve at once.
Recipe adapted from HarryandDavid
Pears have been plentiful this year and I had to find a savory recipe to use extra pears when I discovered this fantastic recipe. The focaccia recipe itself is wonderful and worthy of a totally different set of toppings; however, it’s hard to beat pears and blue cheese.
This is a recipe I’ll make over and over and over…
FOCACCIA WITH CARMELIZED ONIONS, PEAR AND BLUE CHEESE
1 cup warm water
1 package active dry yeast
1/2 teaspoon honey
2 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 large onion, thinly sliced
1 teaspoon light brown sugar
1 large Bosc pear, cored and sliced
1/2 cup crumbled blue cheese (I used Gorgonzola)
- In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth.
- Transfer to an oiled bowl, cover with plastic and let stand for 1 hour. Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
- Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
- Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
Recipe from FoodandWine.com