Rachael Ray: Pear & Roquefort Salad & Vinaigrette Recipe

Rachael Ray: Pear & Roquefort Salad With Spicy Pecan Praline, Arugula & Pear Vinaigrette

Sara Moulton joined Rachael Ray in the kitchen, explaining that you can easily bring a fancy-looking salad to a potluck, by making and preparing all the ingredients ahead of time and then assembling it once you’re there! She prepared a Pear and Roquefort Salad with a SpicyPecan Praline and Arugula Pear Vinaigrette! There’s so much depth of flavor in this salad and it looks extravagant when served to your guests or family and friends. Plus, the pecan praline acts as croutons in this delicious salad!

To get the recipe, click next page.

Rachael Ray: Pear & Roquefort Salad With Spicy Pecan Praline, Arugula & Pear Vinaigrette Recipe Ingredients

For the Spicy Pecan Praline:

• 1/2 tsp kosher salt
• 1/8-1/4 tsp cayenne
• 1/3 C pecans – coarsely chopped
• 1/4 C sugar

For the Pear Dressing:

• 1/2 C distilled white vinegar
• 1/2 tsp kosher salt
• 1 tbsp honey
• 1 very ripe pear – peeled, cored, sliced 1/2-inch thick
• 1/8 tsp ground black pepper
• 1/4 C walnut oil

• 1 firm ripe pear – peeled (if desired), sliced
• 4 C arugula
• 1/2 C cumbled Roquefort cheese

Rachael Ray: Pear & Roquefort Salad With Spicy Pecan Praline, Arugula & Pear Vinaigrette Recipe Directions

For the Spicy Pecan Praline:

1. Lightly oil a baking sheet
2. Toss the pecans with salt and cayenne in a small bowl
3. Put the sugar in a heavy skillet or saucepan and cook over medium heat, stirring carefully, until the sugar starts to melt
4. Stop stirring and keep cooking, swirling the skillet or pan often, until the sugar turns a dark golden color
5. Add the pecan mixture and carefully stir to coat the nuts
6. Pour into the baking sheet and spread evenly
7. Cool completely
8. Break the praline into pieces then finely chop

For the Dressing:

1. In a small saucepan, combine pear and vinegar
2. Bring to a boil then simmer until the liquid is reduced by half
3. Transfer the pear mixture to a blender, then add the salt, pepper, and honey
4. Blend until smooth
5. While the blender is running, add oil in a slow stream
6. Let cool to room temperature

To Make the Salad:

1. Toss the arugula with some of the dressing
2. Mound 1/4 of the salad on each of four plates
3. Arrange the pear slices decoratively around the salad in the shape of a fan
4. Top with o1/4 of the cheese and the praline