{"id":2805,"date":"2020-01-23T22:50:47","date_gmt":"2020-01-23T22:50:47","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=2805"},"modified":"2024-07-24T21:52:42","modified_gmt":"2024-07-24T21:52:42","slug":"italian-winter-greens-with-pear-walnut-dressing","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2020\/01\/23\/italian-winter-greens-with-pear-walnut-dressing\/","title":{"rendered":"Italian Winter Greens with Pear-Walnut Dressing"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Tyler Florence \/ Food Network<\/h6>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">medium shallots, finely sliced<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup grapeseed oil, plus more for pan<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">Bosc pear, cored (\u00be diced and \u00bc thinly sliced, for garnish<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS verjus or \u00bd lemon, juiced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS honey<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bunch kale<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bunch rainbow chard<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bunch beet greens<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup grated Parmigiano-Reggiano<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup toasted walnut pieces<\/span><\/li>\n<\/ul>\n<p>In a medium-sized saut\u00e9 pan add the sliced <strong>shallots<\/strong> with a drizzle of <strong>oil<\/strong> and slowly cook over medium heat until well caramelized, about 5 to 6 minutes. Stir in the <strong>diced pear<\/strong> and cook down until pulpy.<\/p>\n<p>Carefully add the <strong>pear mixture<\/strong> to a blender along with the <strong>verjus, honey,<\/strong> 1\/2 cup <strong>grapeseed oil, salt<\/strong> and <strong>pepper,<\/strong> to taste. Puree until smooth adding a little <strong>water<\/strong> to thin if necessary; it should be the consistency of a thick <strong>vinaigrette.<\/strong> Set aside in the refrigerator to cool.<\/p>\n<p>Wash all the <strong>greens<\/strong> and remove the <strong>stems.<\/strong> Tear the <strong>leaves<\/strong> into bite-size pieces and dry well. In a large bowl or platter add the <strong>leaves<\/strong> and toss. Pour the <strong>dressing<\/strong> over the <strong>salad,<\/strong> and toss gently. Garnish with <strong>Parmesan, toasted walnuts<\/strong> and <strong>pear slices<\/strong><\/p>\n<p>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Tyler Florence \/ Food Network 2medium shallots, finely sliced \u00bdcup grapeseed oil, plus more for pan 1Bosc pear, cored (\u00be diced and \u00bc thinly sliced, for garnish 2TBS verjus or \u00bd lemon, juiced 2TBS honey Kosher salt and freshly ground black pepper 1bunch kale 1bunch rainbow chard 1bunch beet greens \u00bdcup grated Parmigiano-Reggiano 1cup toasted walnut pieces In a medium-sized saut\u00e9 pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2020\/01\/23\/italian-winter-greens-with-pear-walnut-dressing\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2807,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/ItalianWinterGreens.jpg?fit=624%2C468&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=2805"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2805\/revisions"}],"predecessor-version":[{"id":54105,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2805\/revisions\/54105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2807"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=2805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=2805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=2805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}