Best 5 Honey Roasted Pear Salad With Thyme Verjus Dressing Recipes
Tantalize your taste buds with a delightful symphony of flavors in the Honey Roasted Pear Salad with Thyme-Verjus Dressing. This culinary masterpiece blends the natural sweetness of pears, the tangy sharpness of verjus, and the aromatic essence of thyme, creating a harmonious balance that will leave you craving more.
Roasted pears take center stage, caramelized to perfection with a luscious honey glaze, while a medley of arugula, frisée, and watercress adds a peppery bite and a vibrant green hue. Goat cheese crumbles lend a creamy richness, and toasted walnuts provide a satisfying crunch. The crowning glory is the thyme-verjus dressing, a vibrant emulsion that ties all the elements together with its bright acidity and herbal undertones.
But the culinary journey doesn't end there. This article offers a collection of additional recipes that will tantalize your taste buds and inspire your inner chef. Learn how to craft a delectable Honey Roasted Pear and Goat Cheese Crostini, a perfect appetizer for any gathering. Discover the secrets of a flavorful Roasted Pear and Walnut Tart, a sweet treat that combines the comforting taste of pears with the nutty crunch of walnuts. And for a refreshing twist, try the Pear and Ginger Smoothie, a revitalizing blend of pears, ginger, and yogurt that will kick-start your day with a healthy boost.
Embark on a culinary adventure with this ensemble of recipes, each one a testament to the versatility and allure of pears. Prepare to indulge in a symphony of flavors that will leave you utterly captivated.
HONEY-ROASTED PEAR SALAD WITH THYME AND VERJUS DRESSING
An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool.
Provided by French Tart
Categories Salad Dressings
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the dressing:.
- Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- For the pears and salad:.
- Preheat oven to 200°C/400°F Scatter thyme sprigs on a baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place on top of the thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
- To serve.
- Combine lettuce and rocket/arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with the hazelnuts and fresh thyme.
Nutrition Facts : Calories 296.8, Fat 20.6, SaturatedFat 5.2, Cholesterol 15.9, Sodium 303.1, Carbohydrate 24.9, Fiber 3.9, Sugar 17.8, Protein 6.9
PEAR SALAD WITH HONEY VINAIGRETTE
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
- Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
- Pour the dressing over the salad and serve.
ROASTED PEAR SALAD
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.
PEAR VINAIGRETTE
This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!
Provided by Jill Tall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g
VERJUS
Verjus is the juice of green grapes that are near ripe! At harvest time, August and September in the northern hemisphere, green grape bunches are quickly snipped for the wine press. Selecting through the collected bunches, only the ripe grapes are chosen for wine. The rejects that are not selected because they are under-ripe are utilised to make verjus, which is a fruity, somewhat vinegary juice, perfect for sauces. Verjus has a distinct flavor. You can choose to snip under-ripe grapes with the express desire to make verjus, and the effort is worth it. You will find recipes for chicken, fish and pork cooked with verjus. Verjuice, by contrast, can be made up from a variety of fruits. Verjus is made only from green grapes.
Provided by Mme M
Categories Sauces
Time 30m
Yield 2-40 serving(s)
Number Of Ingredients 2
Steps:
- Use at least 3 bunches of under ripe grapes. You could make bushel fulls, too!
- Press the juice out of the grapes, using your fingers, or by crushing the bunches with bricks, or by using a wine press.
- A wine press is a small barrell with a weighted lid on a substantial screw that winds down, down, down on the grapes. The liquid pours out of a spigot low on the barrel.
- Strain and filter the juice, discarding the skins and seeds. Strain with muslin, a jelly bag, coffee filters, anything that will work to produce a clear liquid.
- If you make a small quantity, use within 4 or 5 days. A larger quantity should be bottled and sterilized, or put in jars and sterilized.
- The formatting of this recipe required me to give a minimum 2 ingredients, so I entered bunches of grapes twice!
Tips:
- Choose ripe but firm pears: Overripe pears will become mushy when roasted, while underripe pears will be too hard.
- Use a variety of pears: Different types of pears have different flavors and textures, so using a mix will add complexity to your salad.
- Roast the pears until they are tender and slightly caramelized: This will bring out their natural sweetness and flavor.
- Make the dressing ahead of time: This will allow the flavors to meld and develop.
- Use fresh herbs in the dressing: Thyme and verjus are a classic combination, but you can use other herbs like rosemary, sage, or tarragon.
- Serve the salad immediately: The pears are best when they are still warm from the oven.
Conclusion:
This honey-roasted pear salad is a delicious and refreshing way to enjoy pears. The roasted pears are tender and caramelized, and the thyme-verjus dressing is tangy and flavorful. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. With its beautiful presentation and delicious flavor, this salad is sure to impress your guests.
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