The second time around i don t think pure maple syrup is necessary. With a small sharp paring knife and a melon baller remove the core and seeds from each pear leaving a. Nutrition facts 1 cup. Roasted pear and gorgonzola salad with balsamic vinaigrette let me introduce you to my new favorite lunch combo. Add sugar and swirl until melted and starting to brown.

Warm roasted pears salty gorgonzola cheese toasted walnuts and dried cranberries or cherries all brought together with some fresh arugula and spinach and a drizzle of balsamic vinaigrette. 3 comments this pear and blue cheese salad is made with a spring salad mix and topped with diced pears candied pecans blue cheese crumbles red onion and a zesty homemade salad dressing. Preheat oven to 425 degrees f. 4 9 stars 285 ratings. Add pears and toss to coat.

133 calories 8g fat 2g saturated fat 7mg cholesterol 324mg sodium 12g carbohydrate 8g sugars 3g fiber 3g protein. Bake the pears basting occasionally with the cider mixture for 30 minutes or until tender. Peel the pears and slice them lengthwise into halves. Heat a griddle pan then cook the pears in batches for 1 min on each side. I also used light mayo but did buy roasted walnut oil and pure maple syrup for the dressing.

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Cook tossing occasionally until pears are softened but still retain some texture and exteriors are a burnished glazy brown about 4 minutes total. Pear and blue cheese salad. Put the pears in a bowl and drizzle with 1 tsp of the oil. Preheat the oven to 375 degrees f. Just before serving whisk together the olive oil 1 4 cup of lemon juice and 1 4 cup of the basting liquid in a large bowl.

Heat butter in a 12 inch heavy bottomed skillet over medium high heat until foaming subsides. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. 262 4 star values. March 14 2019 at 6 00 am. Halve and core the pears and cut into 3 4 inch pieces.

Tangy roquefort blue cheese fruity sliced pear creamy avocado and crunchy candied pecans are all pulled together with a mustard vinaigrette. Tangy roquefort blue cheese fruity sliced pear creamy avocado and crunchy candied pecans are all pulled together with a mustard vinaigrette. Heat butter in a 12 inch heavy bottomed skillet over medium high heat until foaming subsides. Cook tossing occasionally until pears are softened but still retain some texture and exteriors are a burnished glazy brown about 4 minutes total. 133 calories 8g fat 2g saturated fat 7mg cholesterol 324mg sodium 12g carbohydrate 8g sugars 3g fiber 3g protein.

Halve and core the pears and cut into 3 4 inch pieces. Warm roasted pears salty gorgonzola cheese toasted walnuts and dried cranberries or cherries all brought together with some fresh arugula and spinach and a drizzle of balsamic vinaigrette. The second time around i don t think pure maple syrup is necessary.