Roasting pears is the most scrumptious way to enjoy the carmelized flavor, that transforms ordinary into something special for a healthy recipe. A single pear only contains 100 calories and six grams of fiber and 24 percent of your daily vitamin and mineral intake, not bad eh.' Bake the pears until they are golden brown on the bottom. If they are not browning, turn up the heat a bit, if they bake too fat, turn them over.
Ingredients 3 pears, peeled halved and cored, Olive oil, 1 head of red leaf or bibb lettuce, wash and dried, 1 bunch arugula, large stems removed, washed and dried, 1/2 small red onion, thinly sliced, 4 ounces goat cheese or blue cheese crumbled, 1/3 cup chopped, toasted walnuts.
Pear Vinaigrette 1/2 roasted pear, 1/4 cup olive oil, 1/4 cup apple or pear juice, 2 tablespoons red wine, sherry or apple cider vinegar, 1 teaspoon fresh lemon juice, salt and pepper to taste.
- Preheat oven to 375 degreesF. Brush pears with a little olive oil and place on baking sheet sides down and bake 20-25 minutes. The pears should be easy to pierce with a fork. Set aside to cool. Reserve half of one pear for the dressing.
- In a large bowl, mix lettuce, arugula and red onion.
- Make vinaigrette, place the reserved roasted pear half, oil, apple or pear juice, vinegar, lemon juice and salt and pepper in a food processor or blender. Process until mixture is pureed. USe olive oil if you need to thin the mixture. Add enough dressing to coat the salad; mix well. Place salad on salad plates, serves 4-6. Top each serving with a roasted pear half and sprinkle goat or blue cheese over the top. Top with toasted walnuts. Enjoy.
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