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.
Ingredients:
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
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Directions:
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.
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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.
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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
