Pears and make this Grilled Pear Salad with blue cheese and cashews and
mixed baby greens.
A great autumn grilling recipes when the pears are ripe and ready!
Be sure to choose pears that are firm and ripe, but not over ripe and mushy.
You can also mix in some spinach leaves with the mixed baby greens.
Note - I find it easiest to grill the pears (peel on or off, your choice, in quarters, and then slice the quarters after the pears have been grilled.
This will help to prevent the pieces of pear from slipping between the grill.
FOR THE SALAD
3 pears, quartered, cored, and peeled (optional)
1 tsp. vegetable oil (olive oil)
8 cups mixed baby greens
1/2 cup cashews (toasted, optional)
200 grams semi-soft blue cheese
2 tbsp. chopped fresh basil
FOR THE DRESSING
1/2 cup olive oil
3 tbsp. balsamic vinegar
1 tsp. liquid honey
1 tsp. mustard (I use "Dijon" Mustard)
salt and pepper, to taste
Prepare the grill for medium heat.
Ensure grill is clean and oiled.
In a bowl, lightly toss the prepared pears in the 1 tsp. vegetable oil.
Grill pears for about 3 - 4 minutes, turn, and grill for another 3 - 4 minutes, till browned and some grill marks show.
Remove from grill and slice each quarter into halve or thirds.
In a bottle, combine the olive oil, balsamic vinegar, liquid honey, mustard, salt and pepper and shake vigorously.
In a large bowl toss the mixed greens with the dressing.
the cashews, crumbled blue cheese, basil and grilled pear slices on top
of the lettuce greens and serve, (or arrange salad on individual
I love using my re-fillable oil spray /mist container when grilling fruit, and it works great for leafy green salads too!
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