Pear Bocconcini Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 - pears (almost ripe Bartletts but Bosc, Packam or Anjou are okay) 2 cups - cranberry juice - 8 pieces - Bocconcini (or any fresh mozzarella) - each piece cut in three 1 oz. - maple syrup ½ oz. - cider vinegar ½ oz. - olive oil Baby Spinach Toasted sliced almonds Dried cranberries
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Directions: |
Directions:1. Reduce 2 cups cranberry juice over high heat by half. Use ¾ to make a marinade by adding 1 oz. maple syrup. 2. You will need 8 pieces of bocconcini for 6 servings. Pour ½ cup cooled marinade over bocconcini a couple of hours before making the salad. 3. Toast sliced almonds until golden. 4. Use the last ¼ of the reduced cranberry juice to make dressing by whisking in ½ oz. cider vinegar and olive oil until you have the right consistency. 5. Place spinach leaves on salad plates. 6. Place grill pan (or saute pan) on moderately high heat with 1 teaspoon butter. When bubbling, add pear slices and grill on both sides until warm through and starting to turn color. Add ½ oz. of marinate per serving and bocconcini pieces (cut in thirds) - four pieces per salad - until the bocconcini begins to soften. 7. Arrange 5 pear slices and 4 bocconcini pieces on top of the spinach. Dress with 1 oz. of the cranberry vinaigrette and top with dried cranberries and toasted almonds.
If you are doing this salad for more than 4 persons, finish your pear slices first and do the bocconcini afterwards so the bocconcini does not become too soft to plate. |
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Number Of
Servings: |
Number Of
Servings:6 |
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