Warm Pear Salad

 

1 5oz Bag of Greens

1 Bartlett Pear, thinly sliced 

1/3 cup Hazelnuts, chopped

1/3 cup Gorgonzola Cheese 

2 tablespoons Butter

2 tablespoons Brandy or Dark Rum

Salt, Pepper, to taste

Apple Cider Vinaigrette

1/3 cup Spiced Apple Cider

1 tablespoon Dijon Mustard

1 tablespoon Lemon Juice

1 teaspoon Herbs de Provence

Salt, Pepper, to taste

1/3 cup Extra Virgin Olive Oil

In a small bowl, whisk cider, mustard, lemon juice, Herbs de Provence, salt, and pepper.

Slowly drizzle the oil, whisking until thickens. 

Store covered in the refrigerator for up to two days. 

Melt the butter in a skillet over medium heat.  Add the pear slices, season with salt and pepper.  Cook for about 3 minutes, remove off the heat and add the brandy.  Transfer back on the stove top and cook for another 3 minutes, flipping once.

Meanwhile, in a large bowl, toss the greens with about 6 tablespoons of the Apple Cider Vinaigrette.

Add salt and pepper, if needed.  

Divide the greens among the plates.  Top with hazelnuts, Gorgonzola, and pear slices.

Serves 2-3.

 

*For this salad I got Organic Greens from Trader Joe's.  It's a mix of baby kale, baby chard, and baby spinach, was delicious. But arugula or just baby spinach goes just as well.  

 

Pumpkin and Pear Tarts

1 sheet Puff Pastry

2 Pears, thinly sliced

2 tablespoons Brown Sugar

1 tablespoon Lemon Juice

1 cup Pumpkin Puree

1/4 cup Ricotta Cheese

2 tablespoons Agave Sweetener

Zest of one Lemon

2 tablespoon Flax Seed Meal, optional

1 teaspoon Cinnamon

1 teaspoon Vanilla Extract

Preheat the oven to 375 degrees F.  Sprinkle brown sugar and lemon juice over sliced pears, set them aside until ready to use.

In a medium size bowl, mix the rest of the ingredients until all are incorporated together.

Cut defrosted puff pastry into six even pieces.  Arrange the cut dough on a baking sheet that's lined with parchment paper.  Scoop the pumpkin mixture into every piece and top with sliced pears.

Bake in the oven for about 25-30 minutes or until the edges are golden brown.

Serves 6

HAPPY FALL!!!

*Instead of parchment paper I like to use my "Baking Mat".  Its easy to clean and works Amazingly...

Pear and Fig Salad

6 Fresh Figs, sliced

1 Pear, sliced

2 oz Gorgonzola Cheese

1 teaspoon Lemon Juice

1 teaspoon Balsamic Vinegar

1 teaspoon Honey

1 tablespoon Extra Virgin Olive Oil

Salt, Pepper to taste

In  a bowl, add the sliced fruit.  Pour lemon juice, balsamic, honey, and olive oil over the fruit. Then, season with salt and fresh cracked peppe and toss together. Transfer to a serving plate and crumble cheese over the top.

Serves 3-4

*Enjoy with Wine and Friends!