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.

Prep time:
Cook time:

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 pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.

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.


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