Pan-Roasted Pear Salad

As an alternative to baked or poached pears, try this pan roasting recipe. Arugula or mizuna add a mild peppery flavor that is well matched by the buttery sweetness of pears and the dark rich sweetness of reduced balsamic vinegar. The light and buttery baby spinach used here goes well with the clean touches of Fromage Blanc and the roasted crunch of the hazelnuts. The pears themselves are great with ice cream or a little crème frâiche!

Photo by Dunja B.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 3

    Pears, ripe but still firm, quartered and cored

  • 1

    small minced shallot

  • 2 1/2

    t sugar

  • 1/2

    head green leaf lettuce torn in large pieces

  • 2

    T plus 2 t olive oil

  • 1

    C (packed) mizuna, rough chop in large pieces

  • Salt and fresh ground black pepper

  • 4

    oz Fromage Blanc

  • 4

    T balsamic vinegar

  • 3/4

    cup roughly chopped roasted hazelnuts

Directions

Toss pears in 2 t sugar, salt and pepper in medium bowl. Heat 2 T oil in large skillet over medium heat until just smoking. Add pears cut-side down in a single layer and cook until golden brown, 2 to 4 minutes. Cook on other side to light brown, another 2 to 4 minutes. Remove from heat and add half of the balsamic vinegar, gently stir until pears are coated. Transfer to a plate and cool, cut in half to make small bite-sized pieces. In a large bowl, whisk remaining oil, balsamic vinegar, shallots and 1/2 t sugar, season with salt and pepper. Add lettuce, mizuna and cooled pears. Divide among plates and top with small dollops of Fromage Blanc and a sprinkling of roasted hazelnuts. Serve immediately.

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