Roasted Pear Salad with Champagne-Honey Vinaigrette
Roasted Pear Salad with Champagne-Honey Vinaigrette
Calories:
Ingredients
- 2 medium firm Anjou or Bartlett pears halved and cored and cut into ¼ inch slices
- 2 teaspoons butter melted
- 1 teaspoon extra virgin olive oil
- 2 tablespoons sugar
- 4 cups arugula*
- 4 cups butter lettuce* or use your favorite greens or whatever looks freshest at the market
- ½ cup dried cranberries
- ½ cup crumbled Gorgonzola cheese
- ½ cup Sweet & Smokey Pistachios if you're in a hurry, just use shelled, salted, roasted pistachios from the market
- Champagne-Honey Vinaigrette recipe above
Instructions
- Pre-heat oven to 500˚F. Line a sheet pan with heavy-duty foil and spray generously with cooking spray.
- Place pears on prepared sheet pan. Toss with the melted butter, oil and sugar. Spread out in a single layer. Roast for 5 minutes then flip slices to other side. Continue to roast until tender and caramelized, about 10-15 minutes more. (Watch carefully, because at this temperature pears can easily burn!) Remove from oven and allow to cool to room temperature.
- For the salad, combine lettuces and arrange on 6 salad plates. Divide dried cranberries and gorgonzola evenly over the greens. Drizzle lightly with vinaigrette then scatter pistachios evenly over the salads. Pass extra dressing at the table.
Notes
You can use any combination of lettuces, but I think arugula and butter lettuce are especially nice. The deep green arugula is spicy and has a touch of delightful bitterness, the butter lettuce compliments it perfectly being pale green, sweet and mild.
