Fall Roasted Pear Salad
My favorite fall salad makes an elegant 1st course or light luncheon.
– ½ pear for each serving
– Thyme
– Honey
– Gorgonzola, goat or blue cheese
– Salad Greens
– Vinaigrette
– Toasted Walnuts (optional)
Cut pear in half, core out the hard center. Put cheese in the hollow. Drizzle with honey, sprinkle with thyme, and roast in a 350 oven until tender, about 10 minutes. Serve on greens, dressed lightly with vinaigrette, and garnish with toasted walnuts and cracked black pepper.
Vinaigrette
Pour equal parts of canola or olive oil and balsamic vinegar into a clean glass bottle with top. Add a dollop of Dijon mustard, shake and serve.