ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE
Ever since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
- In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
- Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
- Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
- Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
- Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
- Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
- Preheat the oven to 350 degrees F.
- In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
- Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
- Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
- Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.
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Jeneva Jordan
[email protected]I would definitely make this salad again!
Ntokoto Vunene
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Emon Media
[email protected]I'm not a huge fan of pears, but I really enjoyed this salad. The dressing is light and flavorful, and the pears are perfectly ripe and juicy.
crophoner
[email protected]This salad is a great way to use up leftover blue cheese. I always have a bit left over after making a cheese plate, and this is the perfect way to use it up.
Pascalina Chewe
[email protected]I love the contrast of textures in this salad. The crisp pears, crunchy pecans, and creamy blue cheese are a perfect combination.
Ppepisman
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Zenon Jaydon
[email protected]I've made this salad several times and it's always a winner. It's light and refreshing, yet still satisfying.
Wisdom Saturday Daniel
[email protected]This salad is a great way to showcase seasonal pears. I used fresh pears from my local farmers market and they were perfectly ripe and juicy.
Md Raset
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the unique flavor combination and the salad looked so beautiful on the table.
Nevaeh Wells
[email protected]This Asian pear salad was a delightful surprise! The combination of sweet pears, savory pecans, tangy blue cheese, and subtly sweet tamari dressing was simply divine.