Roasted Pear-Spinach Salad

Submitted by smithgirlzmom

"from Stonewall Kitchen Winter Celebrations cookbook via Better Homes and Gardens. Serve in tumblers for festive presentation."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 8-10

ingredients

• 1 teaspoon butter
• 2 pears
• 1 1⁄2 teaspoons sugar
• 1⁄2 cup sliced almonds
• 1 cup dried cranberries
• 8 slices ciabatta
• 3 ounces blue cheese
• 1⁄3 cup cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1⁄3 cup extra-virgin olive oil
• 6 ounces Baby Spinach

directions

1. Preheat oven to 450 degrees.
2. Grease baking sheet with butter.
3. Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down.
4. Bake 15 minutes until soft and browned on undersides.
5. Transfer to waxed paper to cool.
6. Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl.
7. Stir in half of the cranberries and set aside.
8. Reduce oven temp to 400 degrees.
9. Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side.
10. Remove from oven; crumble cheese and divide among toasts.
11. Return to oven and bake 4 to 5 minutes more.
12. Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper.
13. With blender running, add 1/3 cup oil in a slow steady stream.
14. In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste.
15. Divide greens among tumblers; top with pears, toasts, and additional almond mixture.
16. Serve immediately.