Caramelized Pear and Blue Cheese Salad
For all its elegance, this is an easy salad to make. The reduced cranberry vinaigrette is a nice complement to the smooth sweetness of the pears.
- Cranberry Vinaigrette
- 3/4 cup (175 mL) 100% cranberry juice
- 2 tbsp (30 mL) sugar
- 2 tsp (10 mL) red wine vinegar
- 1/2 tsp (2 mL) Dijon mustard
- 2 tsp (10 mL) vegetable oil
- 1 firm, ripe pear, such as Bartlett
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) sugar
- 2 cups (500 mL) baby spring mix salad blend
- 2 tbsp (30 mL) coarsely chopped toasted walnuts
- 2 tbsp (30 mL) sweetened dried cranberries
- 1 oz (30 g) blue cheese, cut into thin slices
For cranberry vinaigrette, whisk juice and sugar in (8-in./20 cm) Sauté Pan using Silicone Sauce Whisk. Bring to a boil; reduce heat to medium and cook 13-15 minutes or until mixture is reduced to 1/4 cup (50 mL). Remove from heat; cool slightly. Pour mixture into Small Batter Bowl; whisk in vinegar and mustard. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.
For salad, cut pear in half lengthwise. Remove seeds from pear halves using Core & More. Melt butter in same Sauté Pan over medium-low heat. Whisk in sugar, spreading mixture evenly over bottom of pan. Place pear halves, cut side down, in pan. Cook 8-10 minutes or until pear halves are tender and cut surface is golden brown; remove from heat.
For each serving, arrange half of the salad blend on serving plate. Sprinkle with walnuts and cranberries. Top with pear half. Drizzle with vinaigrette. Garnish with cheese.
- 2 servings
Nutrients per serving:
Calories 390, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 52 g, Protein 6 g, Sodium 280 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
2 starch, 1 fruit, 4 fat (3 carb)
To caramelize means to cook the pears in sugar in order to turn them brown, giving them a sweet, caramel-like flavor. Green or red pears are equally suited for this salad.
Reducing the cranberry juice until a portion of it evaporates concentrates the flavor and color of the liquid for the vinaigrette. Adding a small amount of Dijon mustard to the vinaigrette will keep it from separating.