Spice-Roasted and Crisp Pear Salad with Champagne Vinaigrette
From the CorkSavvy Kitchens
Serves 6
For spice roasted pears:
2 bartlett pears, peeled and cut into 1 inch pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 Tablespoon brown sugar
1 Tablespoon extra virgin olive oil
For the vinaigrette:
1 Tablespoon dijon mustard
1/4 cup champagne vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste
6 cups mixed salad greens, washed and dried
2 crisp pears (asian pears work well), sliced into thin matchsticks
1 pomegranate, seeds removed and reserved
Preheat oven to 300 degrees. In a small bowl, combine diced pears, cinnamon, nutmeg, black pepper, brown sugar and olive oil. Spead in a single layer on a non-stick baking sheet. Bake for 1 hour until slightly carmelized. Set aside to cool completely.
In another small bowl, whisk together all ingredient for vinaigrette until fully incorporated. Set aside.
When ready to serve, toss salad greens, roasted pears, sliced pears and vinaigrette. Distribute onto 6 chilled salad plates. Sprinkle each plate with pomegranate seeds and serve.
Wine suggestion:
Try a sparkling wine to pair with the champagne vinaigrette in the salad such as the Gruet Brut Blanc de Noirs
