Caramel pears and roquefort salad with champagne vinaigrette 🥗 .
sweet roasted pear and soft blue cheese with caramel on a bed of shaved fennel and greens tossed with a champagne vinaigrette is a delicious salad with layers of flavor.
2 bartlett pears
1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1/4 teaspoon sea salt
1/4 cup extra v****n olive oil
2 1/2 tablespoons champagne vinegar
1 teaspoon dijon mustard
1 teaspoon honey
pinch salt and pepper
4 cups salad greens, such as mesclun, arugula, baby spinach, frisée, or red leaf
1 small fennel bulb, sliced thin
4 ounces roquefort cheese
preheat oven to 400°f.
slice pears in two and with a mellon baller or small spoon, scoop out the seeds and discard. place pear halves on a baking sheet and roast for 15 minutes or until fork tender. cooking time will depend on the ripeness of the pears.
pour sugar and water in a sauce pot. bring to a rapid simmer over medium-high heat and swirl (don’t stir with a spoon) the mixture until the sugar is dissolved. without stirring, let simmer until the color changes to light brown, about 5 to 8 minutes, then turn off heat. slowly stir in cream until combined. add salt and stir until smooth. set aside until needed. if caramel becomes too thick before serving, simply reheat it over low heat until fluid.
in a blender, combine olive oil, vinegar, mustard, honey and a pinch of salt and pepper. blend until emulsified. alternatively you can do this by hand by whisking vinegar, mustard, honey, salt, and pepper together until combined and then slowly adding olive oil while whisking until emulsified.
in a large bowl, combine salad greens, fennel, and champagne vinaigrette; toss until salad is coated with vinaigrette.
you can serve this two ways: (1) plate salad, then add a roasted pear half, an ounce of blue cheese, and a spoonful of caramel sauce or (2) slice the roasted pears and add them to the salad greens along with crumbled blue cheese in a large bowl; toss to combine. plate and drizzle caramel over the entire salad.
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