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B&B Recipe: Roasted Pear-Blue Cheese Salad with Crabcakes

January 23rd, 2011 by Pamela Murski

This salad from a private cooking class at the bed and breakfast was scrumptious!  The addition of crisp flash fried crabcakes (see recipe in additional post), loaded with crab and not stuffing, was a complementary counter balance to the savory taste of blue cheese and sweet-spicy flavor of the roasted pears.  This would make a lovely brunch paired with a cup of soup, glass of white wine and good bread.

Crabcakes, Blue Cheese and Roasted Pear Salad

Recipe (Servings: 6)

1/4 cup maple syrup

1 Tb. grated fresh ginger

3 firm pears

2 Tb. cider vinegar

1 small shallot, minced

3 Tb. extra virgin olive oil

8-12 cups torn fresh greens of choice, (bibb lettuce, field greens, watercress,  baby greens, baby spinach)

1 hunk blue cheese, sliced into  wedges

Line rimmed baking sheet with foil.  Adjust oven rack to lower-middle position, place baking sheet on rack and heat oven to 500 degrees.  Whisk syrup and ginger together in bowl.  Peel and quarter pears lengthwise.  Core pears, then halve each quarter lengthwise.

Toss pears with 3 tablespoons syrup mixture.  Spread pears on preheated baking sheet and season with salt and pepper.  Roast until browned on bottom, about 15 minutes.  Flip each slice and roast until tender and deep golden brown, about 5 minutes.  Let pears cool on baking sheet while preparing salad.

Whisk vinegar, shallot, oil and salt and pepper to taste into remaining syrup mixture.  Combine greens in large serving bowl and gently toss with vinaigrette.  Arrange pears and blue cheese on top and serve.

Comments:     Pears can be roasted up to 3 hours in advance but keep them at room temperature until  ready to serve.

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