Pan-Roasted Pear Salad with Radicchio, Blue Cheese, and Walnuts

Ingredients:

• 3 ripe but firm pears (about 1 1/2 pounds), quartered and cored (see note above)
• 2 1/2 teaspoons sugar
• 2 tablespoons olive oil plus an additional 2 teaspoons
• 4 tablespoons balsamic vinegar
• 1 small shallot , minced (about 1 tablespoon)
• 1/2 medium head green leaf lettuce , washed, dried, and torn into 1-inch pieces (about 4 cups)
• 1 large head radicchio , quartered, cored, and cut crosswise into 1/2-inch pieces (about 4 cups)
• 4 ounces crumbled Gorgonzola cheese (about 1 cup) or Stilton cheese
• 3/4 cup walnuts , toasted and chopped

 Directions:
      1. Toss pears, 2 teaspoons sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Add pears cut-side down in single layer and cook until golden brown, 2 to 4 minutes. Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 to 4 minutes longer. Turn off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2-inch pieces.
      2. Whisk remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1/2 teaspoon sugar, and shallot together in large bowl; season to taste with salt and pepper. Add lettuce, radicchio, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portions of cheese and nuts. Serve immediately.

Cherry Tomato Salads

Basil and Mozzarella

Greek

Rating: 5 of 5

Ingredients:

Greek
    2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
    Table salt
    1/2 teaspoon sugar
    2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
    1/2 teaspoon dried oregano
    1 medium shallot , minced (about 3 tablespoons)
    1 tablespoon red wine vinegar
    2 tablespoons extra-virgin olive oil
    Ground black pepper
    1 small cucumber , peeled, seeded, and cut into 1/2-inch dice
    1/2 cup chopped pitted kalamata olives
    4 ounces feta cheese , crumbled (about 1 cup)
    3 tablespoons chopped fresh parsley leaves
Mozzarella and Basil
    2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
    Table salt
    1/2 teaspoon sugar
    1 medium shallot , minced (about 3 tablespoons)
    1 tablespoon balsamic vinegar
    2 tablespoons extra-virgin olive oil
    Ground black pepper
    1 1/2 cups lightly packed fresh basil leaves , roughly torn
    8 ounces fresh mozzarella cheese , cut into 1/2-inch cubes and patted dry with paper towels

Directions:

    1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

    2. Bring 1/2 cup tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.

    3. For Greek: Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve. For Mozzarella and Basil: Add basil, cheese, and dressing to bowl with tomatoes; toss gently and serve.

Roquefort Pear Salad

Rating: 5 of 5

Tips: When candying the pecans, use a pinch of cayenne pepper to give it an added kick.

Ingredients:

•      1 head leaf lettuce, torn into bite-size pieces
•      3 pears - peeled, cored and chopped
•      5 ounces Roquefort cheese, crumbled
•      1 avocado - peeled, pitted, and diced
•      1/2 cup thinly sliced green onions
•      1/4 cup white sugar
•      1/2 cup pecans
•      1/3 cup olive oil
•      3 tablespoons red wine vinegar
•      1 1/2 teaspoons white sugar
•      1 1/2 teaspoons prepared mustard (I used pale ale and honey spice mustard.)
•      1 clove garlic, chopped
•      1/2 teaspoon salt
•      fresh ground black pepper to taste

Directions:
   1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
   2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
   3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Greek Tortellini Salad

Rating: 5 of 5

Note: The tortellini would make a nice lunch dish on its own. The tortellini absorbs almost all of the dressing in Step 2. The flavors are more pronounced when chilled.

Ingredients:

•      2 (9 ounce) packages cheese tortellini (I used 5 cheese tortellini.)
•      1/2 cup extra virgin olive oil
•      1/4 cup lemon juice
•      1/4 cup red wine vinegar
•      2 tablespoons chopped fresh parsley
•      1 teaspoon dried oregano
•      1/2 teaspoon salt
•      6 eggs
•      1 pound baby spinach leaves
•      1 cup crumbled feta cheese
•      1/2 cup slivered red onion

Directions:
   1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
   2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
   3. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
   4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.