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.
