Wednesday, October 19, 2011

JOHN CHUCKMAN'S FAVORITE ROAST PEAR SALAD


CHUCKMAN'S FAVORITE ROAST PEAR SALAD

I’ve developed many salads and salad dressing over the years, but I think this is my favorite, and everyone who has ever tried it enjoys it.

INGREDIENTS – FOR TWO INDIVIDUAL SALADS

2 large Bosc Pears – sliced into thick slices – at least a ¼ inch
1 small head Leaf Lettuce – green or red – enough to cover two salad plates
1 handful of Walnut pieces
Fontina Cheese – grated – at least enough to lightly cover each salad, or more

METHOD

Place Pear slices on a cookie sheet – best to use parchment paper underneath – rub tops with a bit of oil. Roast in oven at 350 degrees until getting a bit golden, just browned edges – likely in the range of 40 – 50 minutes, depending on thickness of pears and accuracy of oven temperature.

Note: if you prefer, remove seeds from pear slices, but you do not need to do so as they will virtually disappear during cooking.

In the last 10 minutes or so of pears cooking put walnuts in oven on a little tray.

Rip Lettuce and spread on plates. Place roasted Pears on top, then sprinkle on Walnuts. Sprinkle Cheese. Drizzle with desired amount of Dressing.

Salad is nicest with Pears and Nuts warm, but it is still delicious when they are cool.

DRESSING

¾ Cup Canola Oil
¼ Cup Balsamic Vinegar
1 Teaspoon Dijon Mustard
Light Soya Sauce – about 1 Teaspoon

I like to use an old glass bottle with a screw cap for mixing dressings, and I save nice ones for the purpose. Just put all ingredients into  the bottle, close cap, and shake vigorously. Or, if you prefer, wisk in a bowl.

VARIATIONS

A Blue Cheese, instead of Fontina, is also good.

Real sautéed bacon bits, instead of Walnuts, are delicious, but I think over-the-top.