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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.
4
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
Imprimer ma sélection

Ingredients

  • 4
    medium-ripe pears, peeled and halved
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    ORGANIC ANJOU OR BOSC PEARS

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    PRODUCT OF U.S.A., EXTRA FANCY GRADE 5.49/kg

    ABATE PEARS

    ABATE PEARS

    $1.99 /lb

    PRODUCT OF ITALY EXTRA FANCY GRADE 4.39/kg

  • 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
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    Flyer Deal  (1)
    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    $1.49 ea. or /lb

  • 1/4 cup
    (60 mL)
    mezzo olive oil
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    Flyer Deal  (1)
    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    lime juice
  • 3 oz
    (90 g)
    fresh parmesan, shaved
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    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    DELI CUT, 2.84/100 g

  • 8
    whole walnuts

  • Salt and pepper to taste
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    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

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

Legal Notice

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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