Gorgonzola and Honey Pear en Croute Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 288
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 9
- Cholesterol
- 56
- Sodium
- 291
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 20 min
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® 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
Directions
- 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