Dana Treat – Treat Yourself

Honey Roasted Pear Salad

Posted February 15, 2010

Honey Roasted Pear Salad

Dana Treat Original
Serves 4

2 ripe (ideally) pears, peeled, cored and cut into 1-inch pieces
2 tbsp. walnut oil
1 tbsp. white wine
2 tbsp. sherry vinegar
1 tbsp. honey
Kosher salt and freshly ground black pepper
1 tsp. Dijon mustard
1 cup walnuts, toasted and very coarsely chopped
3 oz. Gorgonzola cheese, crumbled
½ cup dried cranberries
5 oz. salad greens

Preheat the oven to 425°F with the rack in the middle position.

In a large bowl, whisk together the walnut oil, white wine, sherry vinegar, and honey.  Sprinkle in a good pinch of salt and a few grinds of pepper and whisk again.  Taste for balance of flavor.  Add the pears and toss well to coat.  Let them sit for a few minutes then, using a spoon, transfer the pears to a baking sheet.  You will want to leave most of the liquid in the bowl.

Bake the pears for 15 minutes.  Remove from the oven and toss well.  Put the sheet back in the oven for another 5 to 10 minutes, or until the pears are lightly caramelized but not burned.  Remove and set aside.  Whisk the teaspoon of mustard into the pear marinade and again, taste for balance of flavor.  This will be your dressing.

Place the greens in a bowl and add the pears, walnuts, cranberries, and cheese.  Toss carefully with the dressing.

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