Roasted Pear-Honey Salad With Baby Greens

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    pears, peeled, halved and cored
  • 2
    teaspoons honey
  • 6 -8
    cups mixed baby greens
  • 4
    ounces blue cheese, crumbled
  • 13
    cup walnuts, toasted and chopped
  • Balsamic Vinaigrette
  • 2
    tablespoons balsamic vinegar
  • 1
    teaspoon finely minced shallot
  • 5
    tablespoons olive oil
  • salt and pepper
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DIRECTIONS

  • Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
  • Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
  • Pears can be made the same day but do not refrigerate.
  • To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
  • Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
  • Top each serving with a pear half and top with blue cheese and nuts.
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