Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, amies pear and cheese salad. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Place each pear half on salad plate with pit side up. Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Place the pear halves on a plate cut side up.
AMIEs PEAR and CHEESE SALAD is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. AMIEs PEAR and CHEESE SALAD is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have amies pear and cheese salad using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make AMIEs PEAR and CHEESE SALAD:
- Take ripe Williams pears
- Get Parmigiano-Reggiano or good padano cheese
- Make ready extra virgin olive oil
- Make ready lemon juice
- Make ready rocket
- Take salt and freshly ground black pepper
Place pear onto a serving platter. Top each pear half with a bit of mayonnaise, then grated cheddar cheese, and top with a maraschino cherry. Directions Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat.
Instructions to make AMIEs PEAR and CHEESE SALAD:
- Peel the pears, cut them into quarters and remove the cores. Cut each quarter in half and put them in a bowl.
- Shave the cheese with a vegetable peeler and mix three-quarters of it with the pears.
- Beat the oil and the lemon juice together and add salt and pepper to taste. Spoon about half this dressing over the pears and leave for 1 hour.
- Spoon the pears into a deep dish and shower with the remaining cheese. Surround with the rocket and drizzle the rest of the dressing over it. Serve immediately. Serves 4.
Directions Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. With a melon baler, remove seeds and make a small, round cavity in each pear half. Cut cheese into eight pieces; shape each into a ball.
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