Roasted Pear and Greens with Pear Vinaigrette
This salad is lovely with a small wedge of blue cheese or aged Gouda on each plate.
Servings: 8
Ingredients:
Roasted Pear and Greens with Pear Vinaigrette
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 176 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 7% |
| vit A | 12% |
| vit C | 22% |
| folate | 30% |
-
6 small ripe pears
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) packed light brown sugar
2 tbsp (25 mL) lemon juice
8 cups (2 L) torn mixed salad greens
4 cups (1 L) torn radicchio
1/2 cup (125 mL) roasted almonds, coarsely chopped
Pear Vinaigrette:
1/4 cup (50 mL) pear or cider vinegar
3 tbsp (50 mL) vegetable oil
1 tbsp (15 mL) minced shallots
Pinch each salt and pepper
Preparation:
Peel and halve pears; core, if desired. Place, cut side up, in 13- x 9-inch (3 L) glass baking dish. In small bowl, whisk together oil, sugar and lemon juice; brush all over pears. Roast in 425°F (220°C) oven, basting once, until caramelized and tender, about 40 minutes. Let cool in pan.Transfer 1 tsp (5 mL) of the pan juices to small glass measure for vinaigrette.
Pear Vinaigrette: Add vinegar, oil, shallots, salt and pepper to reserved pan juices in glass measure. (Make-ahead: Cover and refrigerate pears and vinaigrette separately for up to 2 days. Let pears come to room temperature to serve.)
In large bowl, toss together salad greens, radicchio and vinaigrette; divide among plates. Slice pear halves into quarters if desired; arrange on salads. Sprinkle with almonds
Pear Vinaigrette: Add vinegar, oil, shallots, salt and pepper to reserved pan juices in glass measure. (Make-ahead: Cover and refrigerate pears and vinaigrette separately for up to 2 days. Let pears come to room temperature to serve.)
In large bowl, toss together salad greens, radicchio and vinaigrette; divide among plates. Slice pear halves into quarters if desired; arrange on salads. Sprinkle with almonds
Source
Canadian Living Magazine: December 2006
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