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Roasted Pear Salad with Baby Greens,
Blue Cheese and Roasted Walnuts
2 pears, peeled, halved and cored
2 Tablespoons honey
1 Tablespoon vegetable oil
Salt and pepper, to taste
1 bag baby green lettuce mix
4 ounces blue cheese, crumbled
1/2 cup walnut halves, toasted
Dressing:
1 Tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh thyme, chopped
3 Tablespoons olive oil
Salt and pepper, to taste
Preheat oven to 400° on Pure Convection™. Lightly oil a rimmed baking sheet. Place pear halves on top. Brush honey over the surface of the pears.
Season with salt and pepper. Bake for about 15 minutes, or until pears are tender. Let pears cool, then cut into thin slices.
For dressing, combine balsamic vinegar, Dijon mustard, and fresh thyme. Drizzle in olive oil while whisking. Season with salt and pepper.
In a large salad bowl, combine baby greens, blue cheese, and walnuts. Drizzle with dressing, then top with pear slices.
Serves 4.
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