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Category: SALADS
Prep Time: Cook Time: Total Time:
Ingredients
1 recipe Holiday Dijon Vinaigrette (recipe below)or 3/4 cup favorite purchased vinaigrette
2 Tbsp. butter
1 cup pecan halves
1 Tbsp. sugar
1/8 tsp. salt
16 cups torn curly endive (chicory), romaine lettuce, or spinach
3 ripe pears, cored and thinly sliced
1 cup crumbled blue cheese
Directions
1. Prepare Holiday Dijon Vinaigrette. In a large skillet melt butter over medium heat. Add pecan halves. Cook 4 to 5 minutes or until pecans are lightly toasted, stirring frequently. Sprinkle sugar and salt over pecans; cook and stir for 1 minute more. Transfer pecans to a medium bowl; cool.
2. In a 6- to 8-quart salad bowl combine curly endive, pears, blue cheese, and half the pecans. Pour Holiday Vinaigrette over salad. Toss gently to coat. Divide among salad plates. Sprinkle with remaining pecans.
Makes 8 to 10 servings.
Test Kitchen Tip: To serve on a buffet, add only about 1/4 cup dressing; serve remaining dressing on the side.
Holiday Dijon Vinaigrette
Ingredients
5 Tbsp. extra-virgin olive oil
3 Tbsp. finely chopped shallots or onions
2 Tbsp. white wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
Directions
1. In a screw-top jar combine all ingredients. Cover; shake well. Serve immediately. Or cover and store in refrigerator up to 1 week.
2. If refrigerated, let stand at room temperature 30 minutes before serving. Shake before serving. Use for Pear-Blue Cheese Salad
Makes about 3/4 cup.
Test Kitchen Tip: To add extra zip, substitute spicy mustard for the Dijon-style mustard.
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Pear-Blue Cheese Salad
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Category: SALADS
Prep Time: Cook Time: Total Time:
Ingredients
1 recipe Holiday Dijon Vinaigrette (recipe below)or 3/4 cup favorite purchased vinaigrette
2 Tbsp. butter
1 cup pecan halves
1 Tbsp. sugar
1/8 tsp. salt
16 cups torn curly endive (chicory), romaine lettuce, or spinach
3 ripe pears, cored and thinly sliced
1 cup crumbled blue cheese
Directions
1. Prepare Holiday Dijon Vinaigrette. In a large skillet melt butter over medium heat. Add pecan halves. Cook 4 to 5 minutes or until pecans are lightly toasted, stirring frequently. Sprinkle sugar and salt over pecans; cook and stir for 1 minute more. Transfer pecans to a medium bowl; cool.
2. In a 6- to 8-quart salad bowl combine curly endive, pears, blue cheese, and half the pecans. Pour Holiday Vinaigrette over salad. Toss gently to coat. Divide among salad plates. Sprinkle with remaining pecans.
Makes 8 to 10 servings.
Test Kitchen Tip: To serve on a buffet, add only about 1/4 cup dressing; serve remaining dressing on the side.
Holiday Dijon Vinaigrette
Ingredients
5 Tbsp. extra-virgin olive oil
3 Tbsp. finely chopped shallots or onions
2 Tbsp. white wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
Directions
1. In a screw-top jar combine all ingredients. Cover; shake well. Serve immediately. Or cover and store in refrigerator up to 1 week.
2. If refrigerated, let stand at room temperature 30 minutes before serving. Shake before serving. Use for Pear-Blue Cheese Salad
Makes about 3/4 cup.
Test Kitchen Tip: To add extra zip, substitute spicy mustard for the Dijon-style mustard.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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