213 pear salad dijon Recipes

extra virgin olive oil, red wine vinegar, honey dijon mustard, salt and pepper, diced, cooked chicken breasts, walnuts, toasted, crumbled gorgonzola (e e ese can be substituted with similar results), pears, halved,cored,and sliced, mixed salad greens

pecans , coarsely chopped, butter, unsalted, melted, ancho chili powder, peeled , diced butternut squash, olive oil, salt, very thinly sliced shallots, balsamic vinegar, dijon mustard, light brown sugar, mixed salad greens, sm ripe pear, cored , halved and thinly sliced

hazelnuts, sherry vinegar or cider vinegar, hazelnut or salad oil, dijon mustard, firm-ripe pears (8 oz. each.), rinsed, baby spinach leaves (1 lb.), rinsed and crisped, crumbled stilton or gorgonzola cheese (6 oz.), salt and pepper

ripe pears , cut into 1/4-inch slices, torn mixed salad greens, red onion, separated into rings, crumbled blue cheese, sunflower kernels, olive oil, honey, white wine vinegar, dijon mustard, lemon juice, fresh or frozen raspberries, thawed, salt, pepper to taste

asian pear, peeled and medium dice, head radicchio , core removed, sliced thin, baby greens (beet greens , spinach, or arugula), crumbled blue cheese, toasted pecans, crushed (optional), extra virgin olive oil, dijon mustard, apple cider vinegar, sugar or 1/4 tsp honey, kosher salt (to taste), fresh ground pepper (to taste), shallots, small dice

torn salad greens, ripe pears, peeled and cut into large pieces, sliced green onions, crumbled blue cheese, almonds, toasted, olive oil, cider vinegar, sugar, dijon mustard, garlic clove, minced, salt, pepper to taste

water, red wine vinegar, olive oil, honey, dijon mustard, freshly ground black pepper, pears, cored and sliced lengthwise, fresh spinach, red onion, thinly sliced

white-wine vinegar, dijon-style mustard, olive oil, red- or green- leaf lettuce (preferably young lettuce, available at ;specialty produce markets and some supermarkets), or a combination ;of both, rinsed and spun dry, red bartlett pear, stilton, crumbled (about 1 cup), pecans, toasted lightly, cooled, and chopped

red onion, thinly sliced, dijon mustard, red wine vinegar, water, olive oil, honey, kosher salt, freshly ground black pepper, baby spinach (about 5 oz), bosc pear, quartered and thinly sliced

water, red-wine vinegar, olive oil, honey, dijon mustard, black pepper, bosc or anjou pear, cut lengthwise into 15 slices, torn spinach, sliced red onion

dijon mustard, sherry vinegar, extra-virgin olive oil, chopped shallot, pecans, coarsely chopped, confit duck legs, firm-ripe anjou or bartlett pears (preferably red), mixed greens, such as frisee (french curly endive), tender watercress sprigs, and baby spinach leaves, crumbled roquefort or other blue cheese (1/2 cup), optional

sweetened dried cranberries, balsamic vinegar, fat-free , less-sodium chicken broth, sugar, dijon mustard, salt, black pepper, olive oil, mixed salad greens, sweetened dried cranberries, bartlett pears, cored and sliced, chopped pecans, toasted

hazelnuts, sherry wine vinegar or 1/3 cup cider vinegar, hazelnuts or 1/3 cup salad oil, dijon mustard, pears, rinsed (8 oz. each, should be very firm but ripe), baby spinach leaves, rinsed and crisped (1 lb.), crumbled stilton cheese (6 oz.) or 1 cup gorgonzola (6 oz.), salt and pepper

pork loin chops, 3/4-inch thick, olive oil, dried sage, crushed (or thyme), salt, black pepper, salad greens , torn, pears, thinly sliced, walnuts, broken and toasted optional, buttermilk, low-fat mayonnaise, apple juice concentrate, thawed, dijon mustard, green onion, finely chopped, dried sage, crushed (or thyme), salt, black pepper

apricot nectar (kerns canned ), olive oil, white wine vinegar, dijon mustard, salt, scallions, finely chopped, dried apricot, snipped, ripe bartlett pears, cored and cut into wedges, mixed salad greens , torn, radicchio, finely shredded, blue cheese, cut into wedges, toasted almond, coarsely chopped

chopped walnuts, fresh spinach leaves, trimmed and chopped, fat-free honey-dijon dressing, ripe pear, unpeeled, cored, and thinly sliced, crumbled blue cheese

vinaigrette, pears cored and sliced, gorgonzola cheese crumbled, walnut halves toasted and coarsely chopped, vinaigrette, chopped red onion, dijon style mustard, red wine vinegar, salt, freshly ground black pepper, extra virgin olive oil

dijon mustard, sherry vinegar, extra-virgin olive oil, chopped shallot, pecans, coarsely chopped, confit duck legs, firm-ripe anjou or bartlett pears (preferably red), mixed greens, such as frisee (french curly endive), tender watercress sprigs, and baby spinach leaves, crumbled roquefort or other blue cheese (1/2 cup), optional