Roasted Pear-Spinach Salad
from Stonewall Kitchen Winter Celebrations cookbook via Better Homes and Gardens. Serve in tumblers for festive presentation.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1teaspoon butter
- 2
- 1 1⁄2teaspoons sugar
- 1⁄2cup sliced almonds
- 1
- 8slices ciabatta
- 3ounces blue cheese
- 1⁄3cup cider vinegar
- 2tablespoons honey
- 1tablespoon Dijon mustard
- 1⁄3cup extra-virgin olive oil
- 6ounces Baby Spinach
Advertisement
DIRECTIONS
- Preheat oven to 450 degrees.
- Grease baking sheet with butter.
- Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down.
- Bake 15 minutes until soft and browned on undersides.
- Transfer to waxed paper to cool.
- Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl.
- Stir in half of the cranberries and set aside.
- Reduce oven temp to 400 degrees.
- Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side.
- Remove from oven; crumble cheese and divide among toasts.
- Return to oven and bake 4 to 5 minutes more.
- Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper.
- With blender running, add 1/3 cup oil in a slow steady stream.
- In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste.
- Divide greens among tumblers; top with pears, toasts, and additional almond mixture.
- Serve immediately.
Advertisement