Best 4 Roasted Pear And Shallot Salad With Sherry Dijon Vinaigrette Recipes
Indulge in a symphony of flavors with our Roasted Pear and Shallot Salad, a culinary masterpiece that combines the sweetness of pears, the tanginess of shallots, and the nutty crunch of walnuts, all harmonized by a delectable Sherry Dijon Vinaigrette. This delightful salad offers a perfect balance of sweet and savory, enhanced by the subtle sharpness of shallots and the richness of walnuts. The vinaigrette, prepared with sherry vinegar, Dijon mustard, and honey, adds a touch of sophistication, elevating this salad from ordinary to extraordinary. Alongside this main recipe, we also present variations that cater to diverse dietary preferences, including a vegan version that substitutes maple syrup for honey and a gluten-free option that utilizes tamari instead of soy sauce. Discover the versatility of this salad as it seamlessly transitions from a light lunch to an elegant dinner side.
Let's cook with our recipes!
ARUGULA AND PEAR SALAD WITH DIJON SHERRY VINAIGRETTE
Provided by Dave Lieberman
Categories appetizer
Time 18m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
- In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
- Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.
SHERRY-SHALLOT VINAIGRETTE
Gussy up your greens with a sophisticated dressing built on sherry vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
- Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
- Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
- Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.
ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE
Categories Salad Blender Fruit Leafy Green Onion Side Bake Thanksgiving Vegetarian Pear Arugula Fall Healthy Grape Shallot Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
- Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
- With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
- Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.
Tips:
- Choose ripe pears: The best pears for roasting are ripe but still firm. This will ensure that they hold their shape and don't become mushy.
- Slice the pears evenly: This will help them cook evenly.
- Roast the pears at a high temperature: This will help them caramelize and develop a delicious flavor.
- Make the vinaigrette ahead of time: This will allow the flavors to meld.
- Use a variety of lettuces: This will add texture and flavor to the salad.
- Garnish the salad with toasted nuts or seeds: This will add a crunchy texture and nutty flavor.
Conclusion:
This roasted pear and shallot salad with sherry Dijon vinaigrette is a delicious and easy-to-make fall salad. The roasted pears are sweet and caramelized, the shallots are savory and tangy, and the sherry Dijon vinaigrette is the perfect finishing touch. This salad is sure to impress your friends and family.
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