ROASTED PEAR AND SPINACH SALAD

1 tsp butter
2 firm ripe pears
1 1/2 tsp brown sugar
1/2 cup dried cherries
1/2 cup slivered almonds
3 oz. bleu cheese
1/3 cup cider vinegar
2 TBS honey
1 TBS Dijon mustard
1/c cup light olive oil
6 oz. baby spinach, washed and dried

Preheat oven to 450 degrees. Grease baking sheet with butter. Cut pears in half and core. Cut in half again. Toss with sugar and put on baking sheet, cut side down. Bake for 15 minutes. 
Sprinkle almonds on another baking sheet and toast at 400 degrees for 3-5 minutes. Do not let them burn.
Remove almonds from oven and transfer to a bowl. Add 1/2 the cherries.

In a blender, add the remaining cherries, vinegar, honey, mustard and oil. Blend until smooth and incorporated.

Put the baby spinach in a large bowl. Add cherries, almonds and bleu cheese. Drizzle with baby spinach. Toss to coat. Plate. Put 2 roasted pears on each plate.




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