Roasted Pear Salad
You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.
Serving size: 8
Calories per serving: 320
4 ripe pears, halved and cored
2 tablespoons olive oil
2 teaspoons sugar
1/2 cup olive oil
1/4 cup pecan oil
3 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon creole mustard
1 shallot, minced
freshly ground black pepper
5 heads belgian endive, cored and leaves separated
2 handfuls mixed bitter green leaves
2 cups blue cheese, crumbled into chunks
1/2 cup pecans, toasted
For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.