Salad for Jeanne des Armoises

Standard

A NICE ROASTED PEAR AND ALMOND SALAD

4 firm pears (any variety)

3 tablespoons sugar

2 tablespoons butter

6 cups salad greens

4 ounces blue cheese, crumbled

Honey-Roasted Almonds

Honey Vinaigrette

Freshly ground black pepper, to taste

Cut pears in half; core and peel  if desired. Sprinkle cut side with sugar.

Preheat oven to 375 degrees. Melt butter in a large skillet over moderate heat. Place pear halves in butter, cut side down. Cook 2 to 5 minutes until cut surface is golden. Remove pear halves and place, cut side up, in a lightly greased roasting pan.

Bake 30 minutes, or until pears are tender. Place hot pears on a bed of salad greens. Sprinkle blue cheese and Honey-Roasted Almonds over salad. Drizzle with Honey Vinaigrette and sprinkle with additional pepper to taste. Serve immediately.

***If you are short on time, slice the pears thinly and caramelize them in a skillet, omitting the baking step completely, or simply slice the pears and serve raw.

Honey-Roasted Almonds (Guess the ingredients)

3/4 cup almonds

2 tablespoons honey

Stir together almonds and honey. Spread on a lightly greased baking sheet. Bake 15 to 20 minutes at 325 degrees, stirring after 10 minutes. Spoon onto waxed paper to cool.

Honey Vinaigrette

1 shallot, minced

2 tablespoons honey

1/4 cup champagne or white wine vinegar

1 tsp Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup olive oil

Combine all ingredients in a jar, cover tightly, and shake it like a virgin at a BBQ.

 

 

 

 

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