Asian Pear Salad With Tiny Beans, Rice Wine Vinaigr

Name: Asian Pear Salad With Tiny Beans, Rice Wine Vinaigrette, Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb Haricot vert; 1 x Sweet red pepper; 4 sm Frisee heads; 1/4 lb Mizuna; 1/4 lb Baby spinach; 1 x Radicchio head; 1 x Shallot, chopped; 1 Tbsp. Chopped ginger; 3 Tbsp. Rice vinegar; 1 Tbsp. Mirin; 2 Tbsp. Pear nectar; 2 Tbsp. Sesame oil; 1/4 c. Canola oil; 1/2 c. Honey; 1 Tbsp. Grnd coriander; 1 tsp Grnd chili flakes; 1 c. Toasted whole almonds; 8 ounce Pristine scallops -, (to 12 ounce); 1/4 c. Sugar; 1/4 c. Water; 1 slc Fresh ginger; 1 Tbsp. Pickling spice; 1/4 c. Pear nectar Salt-- to taste Freshly-grnd black pepper, to taste

Servings: persons

1/4 lb Haricot vert
1 x Sweet red pepper
4 sm Frisee heads
1/4 lb Mizuna
1/4 lb Baby spinach
1 x Radicchio head
1 x Shallot, chopped
1 Tbsp. Chopped ginger
3 Tbsp. Rice vinegar
1 Tbsp. Mirin
2 Tbsp. Pear nectar
2 Tbsp. Sesame oil
1/4 c. Canola oil
1/2 c. Honey
1 Tbsp. Grnd coriander
1 tsp Grnd chili flakes
1 c. Toasted whole almonds
8 ounce Pristine scallops -, (to 12 ounce)
1/4 c. Sugar
1/4 c. Water
1 slc Fresh ginger
1 Tbsp. Pickling spice
1/4 c. Pear nectar Salt-- to taste Freshly-grnd black pepper, to taste

1
Blanch the haricot vert and reserve.
2
Finely julienne red pepper and reserve.
3
Clean all the greens.
4
Trim and cut frisee in half and reserve along with haricot vert and peppers.
5
Vinaigrette: Prepare vinaigrette by blending all ingredients.
6
Almonds: Prepare almonds by caramelizing honey, then add spices and stir in almonds.
7
Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together.
8
Allow to cold.
9
Scallops: Clean the scallops and reserve.
10
Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup.
11
Strain into pear nectar.
12
To Finish: In one saute/fry pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette.
13
Season and toss, then remove to plates.
14
In a second saute/fry pan, that should be very warm, season and sear the scallops then glaze and arrange on salad.
15
Garnish with honey-spice almonds.
16
This recipe yields 4 servings.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 lb Haricot vert, 1 x Sweet red pepper, 4 sm Frisee heads, 1/4 lb Mizuna, and more.

Yes, Asian Pear Salad With Tiny Beans, Rice Wine Vinaigrette, Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Pear Salad With Tiny Beans, Rice Wine Vinaigrette, Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions