Plank-Roasted Pear Salad w/ Blue Cheese & Walnuts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cedar, Alder, or Oak Grilling Planks, soaked in water for 1hr (or overnight) before using
4 lg Pears (Asian), ripe
2 tbsp Butter, melted
2 tbsp Honey
1/2 C Blue Cheese, crumbled
4 C Mixed Salad Greens
1/4 C Lemon Caesar Vinaigrette
Garnish:
Thyme
Walnuts
Lemon Caesar Vinaigrette:
2/3 C Extra Virgin Olive Oil
3 tbsp Lemon Juice
2 tbsp Anchovy Paste
1 tbsp White Wine Vinegar
1 tbsp Lemon Zest, grated
1 Garlic clove, minced
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Directions: |
Directions:Prepare a hot fire in your grill. Whisk together ingredients for Lemon Caesar Vinaigrette and set aside. Cut the pears in half lengthwise, leaving the stems intact. Using a sturdy teaspoon or a melon baller, remove the core from each half. Place the pear halves on a baking sheet, cut side up. If necessary, trim the pears so they lie flat without rocking. In a bowl, mix the melted butter and honey. Brush the honey mixture over the cut surface of the pears. Sprinkle the pears with the crumbled blue cheese. Place planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 mins, open the lid and turn them over with tongs. Place the pear halves on the planks, cut side up. Cover and plank-roast for 12-15 mins, or until the pears are scorched around the edges and the cheese has melted. Garnish with walnuts and thyme sprigs: serve with mixed greens tossed with 1/4 C Lemon Caesar Vinaigrette. |
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Number Of
Servings: |
Number Of
Servings:4 to 8 |
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