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Receta Mixed Greens With Pears And Pecans
by Global Cookbook

Mixed Greens With Pears And Pecans
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Ingredientes

  •     The sweetness of ripe pears and the crunchiness of buttery pecans make this
  •     an irresistible holiday salad.
  • 3 Tbsp. red wine vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp coarsely grnd black pepper
  • 1/3 c. extra virgin olive oil
  • 3 x ripe medium pears, each peeled, cored and cut into 16 wedges
  • 1 x wedge parmesan cheese (4 ounces)
  • 2 sm heads radicchio, cored and torn into large pcs
  • 2 sm heads Belgian endive, separated into leaves
  • 2 sm bunches arugula, trimmed (4 ounces each)
  • 1/2 c. pecans, toasted and coarsely minced (see note)

Direcciones

  1. To make dressing: In very large bowl, with wire whisk, mix vinegar, mustard, salt and pepper. In thin, steady stream, whisk in oil till blended. Add in pears, tossing to coat.
  2. With vegetable peeler, remove sufficient shavings from wedge of parmesan to measure 1 c., loosely packed. Set aside.
  3. To make salad: Add in radicchio, endive and arugula to pears; toss till mixed and coated with dressing. Top salad with parmesan shavings and pecans.
  4. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.