Gorgonzola & Honey Pear en Croûte Salad
Thaw Time: 40 minutes
Bake Time: 20 minutes
Prep Time: 15 minutes
Cool Time: 5 minutes
Makes: 6
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Ingredients
1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 pears halves packed in juice, well drained
3/4 cup crumbled Gorgonzola cheese (about 3 ounces)
1/4 cup walnuts, toasted and chopped
2 tablespoons honey
6 cups mixed salad greens
2 tablespoons prepared oil and vinegar salad dressing
Directions
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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SALADS
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