Pear Salad with Hazelnut Orange Vinaigrette

I've said it before when developing my Summer Salad Series and I'll say it again: I am not a big fan of salads.  Contrary to what some may think, most salads are not that healthy.  Between the unhealthy ingredients and/ or the type of dressing used, some salads can actually have higher calories and higher fat content than a cheeseburger! This salad however, is not only healthy (depending on your protein choice), it also became one of the most delicious salads I've ever made.  I have adjusted this from a Scandinavian dish and really enjoy it as a starter dish to my Swedish Meatballs Family Dinner (Coming Soon!) or it makes a great light meal all by itself.
Ingredients:
2 Bosc pears
3/4 cup desired protein, sliced, julienne (I usually use salami, because of the blend of flavors as the first choice but for healthier versions I have also used deli slice ham, turkey or shredded roasted chicken breast)
2 bunches of Arugula
1 small red onion, diced

For Vinaigrette:
1/2 cup of hazelnuts
1/2 cup of orange juice, no pulp (I use the 50% less sugar juices)
zest from one orange or 1 tsp. of orange peel (seasoning)
1 garlic clove
1/3 cup olive oil
salt and pepper to taste

1. Wash pears, and cut in half (remove the core) and chop.
2. Combine chopped pears, thinly sliced protein, washed Arugula and onion in a gallon plastic zip lock bag and set aside.
3. Using a hand blender, combine all the ingredients for the vinaigrette and blend until nuts are completely crushed and mixture is smooth.
4. Pour vinaigrette over the salad mixture and seal bag.  SHake it vigorously until all slad contents are coated with vinaigrette dressing.
5. Serve and enjoy..!

Decadent Poached Pears

The Greek poet, Homer, once described the pear as a gift to humanity and when it comes to this dessert recipe, that is not an exaggerated depiction.  Although this is a simple recipe, the rich ingredients and red wine syrup over the whole pear is as aesthetically pleasing as it is delicious.  I love to serve these with my Braised Beef Short Ribs Family Dinner, but this dessert is a great finish to almost every meal.

Ingredients:

2 Bosc pears, ripened (if you have green, firm under ripe pears, adjust your poaching time for longer) and peeled

Juice from 1/2 a lemon

1.5 cups sweet red wine (fruity, dessert wines such as a sweet Shiraz)

1/4 cup of Truvia sugar (or preferred sugar substitute)

1 vanilla bean

1 cinnamon stick

Optional Plating Additions:

Strawberry slices

whipped cream

Dark chocolate syrup

Milk chocolate shavings

1. If your peeled pears are not standing upright on their own, cut the bottom, wide part of the pear to create a flat platform for it to sit upright.
   
2. Squeeze the fresh lemon juice all over the peeled pears.
3. Using a paring knife, split the vanilla bean down the center to open it, and scrape out the seeds (looks like fine coffee grounds) into a sauce pan.
4. Add the wine, sugar, vanilla bean skin (and seeds) and cinnamon stick and bring it all to a boil.
5. Lay pears into sauce pan and cover.  Cook pears for approximately 12 minutes on each side of the pear. (Gently turn over as pears will be softened and you want to avoid 'scarring')
6. Once each side is stained with the red syrup, finish up by standing pears upright in pan to get the bottom stained.
7. Place pears in a bowl or on a plate and refrigerate.
8. Continue to boil syrup until it reduces by about half, then remove from heat and let thicken and cool (about 15-20 minutes)
9. Place pears upright on serving plates, and drizzle red wine syrup evenly over pears.
10. Serve with strawberry slices, puffs of whipped cream, dark chocolate syrup (add sparingly) and sprinkle with chocolate shavings.
11. Serve and enjoy..!