Living In Abundance
  • Home
  • DIY Recipes
  • Living In Abundance
    • Struggles and Gratitude
    • Essential Oil Blog
    • Essential Oil Workshops
    • Young Living Business Opportunity
  • Events
  • Healthy Recipes
  • The Heart Link Network
    • Featured Business Woman
  • Homeschool
    • Homeschool Blog
    • Photo Gallery
  • Animal Rescue
  • Home
  • DIY Recipes
  • Living In Abundance
    • Struggles and Gratitude
    • Essential Oil Blog
    • Essential Oil Workshops
    • Young Living Business Opportunity
  • Events
  • Healthy Recipes
  • The Heart Link Network
    • Featured Business Woman
  • Homeschool
    • Homeschool Blog
    • Photo Gallery
  • Animal Rescue
Living In Abundance

Whole Food = Fast Food

Pan Roasted Pear Salad with Watercress, Parmesan, and Pecans

11/17/2014

0 Comments

 
Ingredients:


3 ripe but firm pears (about 1 ½ lbs), quartered and cored

2 ½ teaspoons organic sugar

Salt and ground black pepper

2 tablespoons olive oil plus an additional 2 teaspoons

4 tablespoons balsamic vinegar

1 small shallot, minced (about 1 tablespoon)

½ medium head green leaf lettuce, washed, dried, and torn into 1-inch pieces (about 4 cups)

2 small bunches watercress, washed, dried, and stemmed (about 2 cups)

4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler

¾ cup pecans, toasted and chopped


Instructions:
  1. Toss pears, 2 tsp sugar, ¼ tsp salt and ⅛ tsp black pepper in a medium bowl. Heat 2 tsp oil in a large skillet over medium-high heat until just smoking. Add pears cut side down in a single layer and cook until golden brown, 2 - 4 minutes. Using a small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 - 4 minutes longer. Turn off heat, leaving skillet on the burner. Add 2 tbsp vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to a large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into ½ inch pieces.

  2. Whisk remaining 2 tbsp oil, remaining 2 tbsp vinegar, remaining ½ tsp sugar, and shallot together in a large bowl. Season to taste with salt and pepper. Add lettuce, watercress, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates topping each with a portion of shaved parmesan cheese and toasted pecans. Serve immediately.
Picture
0 Comments

    Jen Roszelle

    I love to prepare healthy food for my family and friends.  The kitchen has been "home" to me since I was 12 years old and over the years I've had a LOT of time to practice and perfect my cooking skills.

    My Nutrition Advisor
    ​Superfood Smoothie
    ​Powders

    Archives

    September 2016
    May 2016
    March 2016
    January 2016
    November 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    June 2014
    November 2013

    Categories

    All
    Apple Cider Vinegar
    Bacon
    Balsamic Vinegar
    Best Stuffing
    Canned
    Cannellini Bean
    Carrot
    Cashews
    Cauliflower
    Celery
    Cheese
    Chicken-broth
    Chickpeas
    Cilantro
    Coconut-milk
    Cumin
    Curry
    Dip
    Dressing
    Garlic
    Ginger
    Greek Yogurt
    Green-pepper
    Ground-turkey
    Honey
    Kale
    Lemon
    Lentil
    Lentils
    Lettuce
    Mayonnaise
    Miso
    Mustard
    Onion
    Oregano
    Parmesan Cheese
    Pears
    Pecans
    Poblano Pepper
    Quinoa
    Ranch
    Red Beans
    Rice
    Salad
    Soup
    Stuffing
    Sweet Potato
    Tomato
    Tomato Paste
    Vegetable Broth
    Watercress
    White Kidney Bean
    Zucchini

    RSS Feed

Powered by Create your own unique website with customizable templates.