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Poached Pear Salad with Walnut and Parmesan https://www.metro.ca/userfiles/image/recipes/salade-poires-cristaux-parmesan-5066.jpg PT20M PT30M PT50M
Rub pears with lemon.In a saucepan, combine sugar and water, add lemon juice and immerse pears.Bring to a boil, then lower the heat to a slow simmer and cook 30 minutes.Refrigerate pears in their syrup. Will keep 2 - 3 weeks.Divide mesclun among plates, drizzle with oil and lime juice, and season with salt and pepper.Slice pears lengthwise almost to the stem end into fans. Lay fans on top of mesclun.Garnish with walnuts and shaved Parmesan.
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4 medium-ripe pears, peeled and halved 1 lemon, cut in wedges 2 Tbsp. (30 mL) lemon juice 1/2 cup (125 mL) sugar 2 cups (500 mL) water 9 oz (250 g) mesclun 1/4 cup (60 mL) mezzo olive oil 2 Tbsp. (30 mL) lime juice 3 oz (90 g) fresh parmesan, shaved 8 whole walnuts Salt and pepper to taste
Poached Pear Salad with Walnut and Parmesan

Poached Pear Salad with Walnut and Parmesan

Rate this recipe
2 Votes
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    medium-ripe pears, peeled and halved
  • 1
    lemon, cut in wedges
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    BLOOD ORANGES

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  • 2 Tbsp.
    (30 mL)
    lemon juice
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    SAVE $1.50
    MINUTE MAID JUICE

    MINUTE MAID JUICE

    $1.99 ea.

    8 x 200 ml, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    sugar
  • 2 cups
    (500 mL)
    water
  • 9 oz
    (250 g)
    mesclun
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    RADICCHIO

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    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


  • 1/4 cup
    (60 mL)
    mezzo olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    lime juice
  • 3 oz
    (90 g)
    fresh parmesan, shaved
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  • 8
    whole walnuts

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Rub pears with lemon.

In a saucepan, combine sugar and water, add lemon juice and immerse pears.

Bring to a boil, then lower the heat to a slow simmer and cook 30 minutes.

Refrigerate pears in their syrup. Will keep 2 - 3 weeks.

Divide mesclun among plates, drizzle with oil and lime juice, and season with salt and pepper.

Slice pears lengthwise almost to the stem end into fans. Lay fans on top of mesclun.

Garnish with walnuts and shaved Parmesan.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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