New Recipes Pear Ring Salad - ★Cooking Recipes★

Sweet and juicy Forelle pears are the perfect size for this salad but you can substitute another small pear variety. Any port wine can be used to make the syrup.
Directions for: Pear Ring Salad

Ingredients

1 Tbsp cornstarch

cup finely ground cornmeal

1 egg beaten, with 2 tbsp cold water

4 small pear, preferably Forelle, not peeled, cored from the bottom and thinly sliced horizontally

coarse salt, and freshly cracked black pepper

3 Tbsp apple cider vinegar

1 Tbsp olive oil

1 Tbsp honey

2 large heads Belgian endive, sliced

1 bunch arugula, trimmed, washed

cup crumbled dry goat cheese

1 cup port, reduced to a syrup

Directions

1. Heat 1-inch vegetable oil in a shallow saucepan until shimmering (325 degrees F.).

2. Whisk together cornstarch and cornmeal

3. Dip pear slices in egg mixture and then cornstarch mixture and fry until golden, about 2 minutes.

4. Drain on paper towels and season with salt and pepper. Reassemble pear slices into pear shapes.

5. Whisk vinegar, olive oil and honey in small bowl to blend.

6. Season with salt and pepper.

7. Put endive and arugula in a large bowl, season to taste, and toss to coat.

8. Add the vinaigrette and toss to coat.

9. Mound salad on plates.

10. Top with a reassembled pear and some crumbled cheese.

11. Drizzle with some of the port glaze.

See more: Fruit, Summer, North American, Fall, Fry, Salad, Vegetables, Quick and Easy