Gorgonzola and Honey Pear en Croute Salad2012-10-23
- Yield : 4 servings
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 15m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet)
- 1 egg
- 1 tablespoon water
- 3 pears halves packed in juice, well drained
- 3 ounces gorgonzola cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons honey
- 6 cups mixed salad greens
- 2 tablespoons prepared oil and vinegar salad dressing
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Cut the sheet lengthwise in half. Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into a (5 x 5-inch) square. Brush the pastry squares with the egg mixture.
Cut the pear halves in half lengthwise. Place 1 pear piece on each pastry square. Top with 1 tablespoon cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold up the ends to the center and roll up like a jelly roll. Place seam-side down on the baking sheet. Brush with the egg mixture. Cut a 1/2-inch slit in the pastry top.
Bake for 20 minutes or until the pastries are golden. Remove from the baking sheet and cool on a wire rack for 5 minutes. Cut the filled pastries diagonally into bite-size pieces.
Toss the salad greens with the dressing in a large bowl. Arrange the salad on a serving platter and top with the pastry pieces