Roasted Pear and Clementine Salad
- Makes: 8 servings
- Prep 40 mins
- Chill 30 mins
- Roast 25 mins
Ingredients
-
3
tablespoons
white balsamic or white wine vinegar
-
2
tablespoons
olive oil
-
1/4
teaspoon
salt
-
1/4
teaspoon
freshly ground black pepper
-
3
large
firm, ripe Anjou or Bosc pears, peeled, cored and cut into 8 wedges each (about 1 1/2 pounds total)
-
1
recipe
Clementine-Balsamic Salad Dressing (recipe follows)
-
3
medium
clementines, seedless tangerines or oranges, peeled and separated into segments
-
4
large heads
butterhead (Boston or Bibb) lettuce
-
1/2
cup
coarsely chopped pistachio nuts or slivered almonds, toasted
-
3
ounces
Gorgonzola or other blue cheese, soft goat cheese (chevre) or feta cheese, crumbled
Directions
- In a small bowl, combine vinegar, oil, salt and black pepper. Gently toss pear wedges with vinegar mixture and spread them out in a shallow roasting pan. Roast, uncovered, in a 425 degree F oven for 25 to 30 minutes or until pears are tender (baking time depends on ripeness of pears) and beginning to brown, turning pears twice. Remove pan from oven and set on a wire rack. Let pears cool in pan. When cool, lift pears from pan juices, if present; discard liquid.
- Meanwhile, prepare Clementine-Balsamic Salad Dressing. Transfer salad dressing to a medium bowl. Gently stir clementine segments into dressing. Cover and chill in the refrigerator for at least 30 minutes.
- To serve, remove 16 outer leaves of lettuce and set aside. Shred remaining lettuce by slicing into 1/4-inch strips. Arrange reserved lettuce leaves on eight chilled salad plates. Top each with a tall mound of shredded lettuce. Divide dressing mixture evenly among the salads. Top salads with pear wedges and pistachio nuts. Sprinkle with Gorgonzola. Makes 8 servings.
Make Ahead Tip
- Roast pears up to 4 hours ahead. Cover loosely and hold at room temperature until serving time.
Clementine-Balsamic Salad Dressing
Ingredients
- 1/3
cup
white balsamic or white wine vinegar
- 1
teaspoon
finely shredded clementine, tangerine, or orange peel
- 1/4
cup
clementine, tangerine, or orange juice
- 2
teaspoons
sugar
- 1
teaspoon
honey Dijon-style mustard or 1/4 teaspoon dry mustard
- 1/2
teaspoon
dried thyme, oregano or basil
- 1/4
teaspoon
salt
-
Dash cayenne pepper
- 1
clove garlic, minced
- 3/4
cup
olive oil or vegetable oil
Directions
- In a blender or food processor, combine balsamic or white wine vinegar; clementine, tangerine, or orange peel; clementine, tangerine, or orange juice; sugar; honey Dijon-style mustard or dry mustard; dried thyme, oregano, or basil; salt; cayenne pepper; and garlic. Cover and blend until smooth. With blender or food processor running, slowing add olive oil or vegetable oil in a thin, steady stream. (This should take 2 to 3 minutes.) Continue mixing, blending or processing until mixture reaches desired consistency. Makes about 1 cup.
Nutrition Facts
(Roasted Pear and Clementine Salad)
Servings Per Recipe 8, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 5, calcium (mg) 111, sodium (mg) 307, sugar (g) 16, iron (mg) 2, Monounsaturated fat (g) 20, Folate (µg) 65, Polyunsaturated fat (g) 4, Cobalamin (Vit. B12) (µg) 0, pro. (g) 5, vit. C (mg) 24, carb. (g) 25, Thiamin (mg) 0, Potassium (mg) 423, cal. (kcal) 382, vit. A (IU) 1944, sat. fat (g) 6, Fat, total (g) 30, Riboflavin (mg) 0, chol. (mg) 8, Niacin (mg) 1