Bonnies Grilled Pears And Mixed Greens Fall Salad Recipes

ROASTED PEAR SALAD

Roasted Pear Salad image

You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.

Provided by Food Network

Yield Serves 8

Number Of Ingredients 16

Ingredients

4 ripe pears, halved and cored
2 tablespoons olive oil
2 teaspoons sugar
Salt
1/2 cup olive oil
1/4 cup pecan oil
3 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon Creole mustard
1 shallot, minced
Salt
Freshly ground black pepper
5 heads Belgian endive, cored and leaves separated
2 handfuls mixed bitter green leaves
2 cups blue cheese, crumbled into chunks
1/2 cup pecans, toasted

Steps:

For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

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