Roasted Pear and Clementine Salad

Roasted Pear and Clementine Salad

The beauty of this salad blends tangy Goronzola and balsamic dressing with sweet roasted fruit.

Ingredients:

Clementine-Balsamic Salad Dressing:
3 tablespoons white balsamic or white wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 large firm, ripe Anjou or Bosc pears, peeled, cored, and cut in 8 wedges each (1 1/2 pounds total)

Salad 

3 medium clementines or oranges, peeled and seperated into segments

4 large heads butterheaad lettuce

1/2 cup chopped pistachio nuts or slivered almonds, toasted

3/4 cup crumbled Gorzonzola or other blue cheese or feta cheese (3 ounces)

***

Directions:

In a bowl, mix vinegar, oil, salt, and pepper. Toss pear wedges with vinegar mixture, spread out in shallow roasting pan. Roast uncovered in 425 degree oven 25 to 30 minutes or until pears aaer tender and beginning to brown, turning twice (roast time depends on ripeness of pears.) Remove from oven; cool in pan on wire rack. When cool, lift pears from juices, if present; discard juices.

Prepare dressing and transfer to a medium bowl. Gently stir in Clementine segments. Cover, chill at least 30 minutes.

To serve, remove 16 outer leaves of lettuce; set aside. Cut remaining lettuce into 1/4 inch strips. Arrange leaves on chilled salad plates. Top with shredded lettuce, dressing, pear wedges and nuts. Sprinkle with cheese.

Makes 8 servings

Copied from Midwest Living. This magazine has always provided me with the most reliable but delicious recipes.