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Roasted Pear and Clementine Salad

Ingredients

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.

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  • 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.

Tips

Roast pears up to 4 hours ahead. Cover loosely and hold at room temperature until serving time.

Nutrition Facts (Roasted Pear and Clementine Salad)

382 calories; 30 g total fat; 8 mg cholesterol; 307 mg sodium. 25 g carbohydrates; 5 g protein;

Clementine-Balsamic Salad Dressing

Ingredients

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.

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