Grilled Pear Salad Paired with CK Mondavi and Family Sunset Sweet Red Blend
Try this luscious, updated version of classic southern pear salad! Grilled pears, bleu cheese, toasted pecans, and a drizzle of golden jalapeno honey make the perfect side dish for grilled meats and a glass of Sunset Sweet Red Blend wine!
3tablespoonshoneyI used jalapeno honey but any kind will do
3 cupssalad greens
Instructions
Start the grill and set it on medium heat.
Toast the pecans for 5 minutes in a 350° oven.
Set aside to cool.
Wash the pears and cut them in half lengthwise - don't peel them.
Use a spoon to take out the core.
Brush the cut sides of the pears with a little vegetable oil.
Place the pears, cut side down, on the preheated grill.
Grill for 3 minutes and check the underside for grill marks.
If the grill marks are good and brown remove the pears from the grill. If they aren't quite done then leave them for another minute or two.
Chop the pecans.
Place ½ cup of the salad greens on each plate.
Top with a pear half, grilled side up.
Sprinkle with the cheese and the pecans.
Drizzle with honey.
Serve immediately.
Video
Notes
Use Gorgonzola instead of Blue Cheese
Use apples instead of pears
Use chopped candied pecans
Chop up some dates and crisp bacon for the center
Slice or cube the pear and mix into the salad greens
Drizzle with vanilla balsamic vinegar instead of honey
Drizzle with maple syrup
This is really an easy recipe but here are a few tips that will ensure your success!
Make sure the pears aren't over-ripe. They should be firm to the touch when you squeeze gently.
Use a light, flavorless cooking oil.
Make sure you brush the oil on the pears generously.
Preheat the grill for 10 to 15 minutes to bring it up to the correct temperature. Putting the pears on the grill when it's not hot enough will cause them to stick.
You can grill the pears the day before, brush them with lemon, and keep them tightly wrapped in the refrigerator overnight.
If you want to assemble your salad ahead of time just leave the honey and pecans off. Refrigerate and then add the honey and pecans just before serving.
Can't grill? Use a heavy cast iron grill pan on your stove or use a plumber's torch to caramelize the cut pears.