Entrees & Casseroles, Marinades & Dressings
Pear Salad with Dried Cherry Vinaigrette and Macadamia Nut Medallions Recipe
Macadamia Nut Medallions:
1 cup Macadamia Nuts, soaked 6 hours (rinsed and drained)
1/2 Lemon, juiced
2 tsp Dried Rosemary
1 pinch Salt and Pepper to taste
Vinaigrette:
1/2 cup Dried Cherries
1/4 cup Olive Oil
1 tbsp Agave Nectar
1 whole Lemon, juiced
2 tbsp finely diced Shallots
Salad:
3 cups mixed Greens
1 whole Pear, chopped (approximately 1 1/2 cups)
1/2 cup chopped Pecans
Macadamia Nut Medallions
1Place all ingredients in the food processor
2Pulse until light, fluffy texture is achieved. It should look like ricotta cheese.
3Shape in medallions, 11/2 inch across. Set aside.
Vinaigrette
1Place dried cherries, olive oil and lemon juice and agave in blender
2Blend until cherries are finely chopped
3Stir in shallots, pinch salt and peppe
1Toss greens and pear together
2Toss in enough vinaigrette to coat
3Top with macadamia nut medallions and pecans