Roasted Pear, Blue Cheese, And Bibb Salad With Cranberry Vinagrette               

 tags (edit): @3 Star @Tried @Vogel Sauces Salads  

 

Ingredients

Vinagrette
1 1/2 cups Cranberries Rinsed And Picked Over
1/2 cup Extra Virgin Olive Oil
2 tablespoon Balsamic Vinegar
1 tablespoon Honey
squeeze Fresh Lemon Juice
1 teaspoon Dijon Mustard
to taste Salt & Pepper
Salad
2 ea Bosc Pears
1 small head Bibb Lettuce Leaves Seperated Washed And Dried
4 ounces Maytag Blue Cheese Or Roquefort
1/2 cup Pecans Toasted
 

Instructions
 VINAGRETTE:
1. Preheat oven to 350. Oil a rimmed baking sheet. Place the cranberries on the baking sheet, and roast until they begin to soften and wilt; about 15 minutes. Set aside to cool. Increase oven temperature to 375.

2. In a medium bowl, combine olive oil, vinegar, honey, lemon juice, and mustard. Stir in the roasted cranberries and season with salt and pepper to taste.

SALAD:
1. Halve the pears, leaving the skins on. Spoon out the seeds. Oil a small baking pan and place the pears, cut side down, in the pan. Bake for about 30 minutes until tender and a knife pierces them easily. Let cool.

2. Arrange the bibb lettuce leaves on salad plates. Cut the pear halves lenghtwise into thin slices, keeping them in their pear shape. Pick up each pear half with a chef's knife or spatula and place on a salad plate. Crumble the cheese evenly over the salads.

3. Spoon at least 2 tablespoons of the vinegrette over each salad. Top with pecans and serve.







NOTES : Pears and cheese are best at room temperature for service. From BEST AMERICAN RECIPES 2004, page 68.





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Yields: 4 Servings
    

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