Gorgonzola & Honey Pear en Croûte Salad
This restaurant-style salad is sure to impress your guests...but it's so easy to make, you can enjoy it anytime!
Ingredients
1 egg
1 tablespoon water
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
3 canned pears, juice packed halves, well drained
0.75 cup crumbled gorgonzola cheese (about 3 ounces)
0.25 cup walnuts, toasted and chopped
2 tablespoons honey
6 cups mixed salad greens
2 tablespoons prepared oil & vinegar salad dressing
1 tablespoon water
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
3 canned pears, juice packed halves, well drained
0.75 cup crumbled gorgonzola cheese (about 3 ounces)
0.25 cup walnuts, toasted and chopped
2 tablespoons honey
6 cups mixed salad greens
2 tablespoons prepared oil & vinegar salad dressing
Instructions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise . Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into 1 (5x5-inch) square. Brush the pastry squares with the egg mixture.
Cut the pear halves in half lengthwise. Place 1 pear piece on the bottom half of each pastry square. Top each with 2 tablespoons cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the pear, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture. Cut 1 (1/2-inch) slit in each pastry top.
Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 5 minutes. Cut the pastries diagonally into bite-sized pieces.
Place the salad greens into a large bowl. Add the dressing and toss to coat. Arrange the salad on a serving platter and top with the pastry pieces.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise . Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into 1 (5x5-inch) square. Brush the pastry squares with the egg mixture.
Cut the pear halves in half lengthwise. Place 1 pear piece on the bottom half of each pastry square. Top each with 2 tablespoons cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the pear, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture. Cut 1 (1/2-inch) slit in each pastry top.
Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 5 minutes. Cut the pastries diagonally into bite-sized pieces.
Place the salad greens into a large bowl. Add the dressing and toss to coat. Arrange the salad on a serving platter and top with the pastry pieces.
Gorgonzola & Honey Pear en Croûte Salad
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This restaurant-style salad is sure to impress your guests...but it's so easy to make, you can enjoy it anytime!
Ingredients
1 egg1 tablespoon water0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed3 canned pears, juice packed halves, well drained0.75 cup crumbled gorgonzola cheese (about 3 ounces)0.25 cup walnuts, toasted and chopped2 tablespoons honey6 cups mixed salad greens2 tablespoons prepared oil & vinegar salad dressing
Instructions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise . Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into 1 (5x5-inch) square. Brush the pastry squares with the egg mixture.Cut the pear halves in half lengthwise. Place 1 pear piece on the bottom half of each pastry square. Top each with 2 tablespoons cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the pear, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture. Cut 1 (1/2-inch) slit in each pastry top.Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 5 minutes. Cut the pastries diagonally into bite-sized pieces.Place the salad greens into a large bowl. Add the dressing and toss to coat. Arrange the salad on a serving platter and top with the pastry pieces.
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