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
Cut pear in half, core out the hard center. Put your cheese of choice in the hollow. Drizzle with honey, sprinkle with thyme, and roast in a 350 oven until tender, about 10 minutes. Serve on lightly dressed salad greens, vinaigrette recipe below, and garnish with toasted walnuts and cracked black pepper.
Vinaigrette
Pour 2/3 cup olive oil and1/2 cup balsamic or (my current favorite) fig vinegar into a clean glass bottle with top. Add a dollop of Dijon mustard, shake and drizzle.
Fall Roasted Pear Salad
My favorite fall salad makes an elegant 1st course or light luncheon.
Ingredients
- ½ pear for each serving
- thyme
- honey
- gorgonzola goat, or blue cheese
- salad greens
- Vinaigrette
- toasted walnuts
Instructions
-
Cut pear in half, core out the hard center. Put your cheese of choice in the hollow. Drizzle with honey, sprinkle with thyme, and roast in a 350 oven until tender, about 10 minutes. Serve on lightly dressed salad greens, vinaigrette recipe below, and garnish with toasted walnuts and cracked black pepper.
Recipe Notes
Vinaigrette
Pour 2/3 cup olive oil and1/2 cup balsamic or (my current favorite) fig vinegar into a clean glass bottle with top. Add a dollop of Dijon mustard, shake and drizzle.