This is a great recipe from Chef Dale at Bon Appetit Caterers in Orlando, FL to dress up your holiday table with an elegant salad.
Field Greens with Dried Pear, Blue Cheese and Walnuts Dressed with Butterscotch Pear Vinaigrette
Serves 4-6
1 Bag Artisanal Blend of Young Greens or your favorite salad blend
1 Cup Diced Dried Pears
1/2 Cup Toasted Chopped Walnuts
1 Cup Amish Blue Cheese or other mild, crumbly blue veined cheese
1 Recipe Butterscotch Pear Vinaigrette - recipe follows
3/4 Cup Butterscotch Schnapps
1 Medium Pear - peeled, cored and diced
1/2 Cup Red Wine Vinegar
1/2 Olive Oil - not extra virgin here
Bring butterscotch schnapps and pear to a boil, lower heat and simmer until reduced by half and the pear is tender. Let cool. Add all ingredients to blender and liquefy.
Arrange the salad ingredients decoratively on a platter and serve this beautiful pink salad dressing on the side.
Serves 4-6
1 Bag Artisanal Blend of Young Greens or your favorite salad blend
1 Cup Diced Dried Pears
1/2 Cup Toasted Chopped Walnuts
1 Cup Amish Blue Cheese or other mild, crumbly blue veined cheese
1 Recipe Butterscotch Pear Vinaigrette - recipe follows
3/4 Cup Butterscotch Schnapps
1 Medium Pear - peeled, cored and diced
1/2 Cup Red Wine Vinegar
1/2 Olive Oil - not extra virgin here
Bring butterscotch schnapps and pear to a boil, lower heat and simmer until reduced by half and the pear is tender. Let cool. Add all ingredients to blender and liquefy.
Arrange the salad ingredients decoratively on a platter and serve this beautiful pink salad dressing on the side.
Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it.
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