Saturday, October 27, 2012

Roasted pear salad with goat cheese and pine nuts

1 firm, almost-ripe pear (Bartlett or Bosc), peeled, cored, and cut lengthwise
1 teaspoon sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
1 teaspoon Dijon mustard
6 cups mixed salad greens
2 tablespoons dried cranberries
3-4 oz crumbled goat cheese

Preheat the oven to 400°F. In a medium bowl, toss the pear, sugar, and butter. Arrange the pear in a single layer in a baking sheet or pie pan. Bake, turning once, until the pear is barely tender, 10—15 minutes. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside. In a glass cup measure, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper and mustard. In a large salad bowl, mix the salad greens with the dressing and toss to coat. Divide the salad onto two chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, goat cheese, and pine nuts. 

Adapted from Epicurious

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