Wednesday, October 24, 2007

Roasted Red Onion And Pear Salad ..... This salad tastes as good as it looks!

Roasted Red Onion and Pear Salad
This recipe was a prize winning salad. Pears are so tasty at this time of the year and so plentiful.
2 Tablespoons orange juice
1 Tablespoon lemon juice
1 teaspoon honey
1/4 teaspoon chopped fresh thyme
6 Tablespoons vegetable oil or olive oil
Salt and pepper
1 red onion, cut into 1 inch wedges, with root intact
1 head Bib lettuce, leaves separated but left whole
1 6 ounce bag baby spinach (about 8 cups)
1 ripe pear, cored and cut into 1 inch chunks
1/2 cup crumbled goat cheese
1/3 cup smoke house almonds, chopped coarse
1/4 cup dried cranberries
Adjust oven rack to middle position and heat oven to 400 degrees. Whisk orange and lemon juices, mustard, honey, and thyme together in medium bowl. Gradually whisk in 4 Tablespoons oil. Season with salt and pepper.
Toss onion wedges with remaining 2 Tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to baking sheet and roast until brown and soft, about 25 minutes, flipping wedges halfway through cooking. Cool 15 minutes.
Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, almonds, and cranberries on top. Drizzle with remaining dressing and serve. Serves 6

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