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Categories:
butter honey cinnamon bosc pears sherry white wine vinegar light olive oil fresh ground black pepper baby greens walnuts Gorgonzola
Viewed: 24 - Published at: 2 months agoIngredients
- 1 tablespoon butter, melted
- 1 tablespoon honey
- 18 teaspoon cinnamon
- 4 firm bosc pears, peeled, cored and cut into 1 inch pieces
- 2 tablespoons dry sherry
- 2 tablespoons white wine vinegar
- 1 tablespoon light olive oil or 1 tablespoon vegetable oil
- fresh ground black pepper
- 4 -5 ounces baby greens
- 13 cup chopped walnuts, toasted
- 13 cup crumbled gorgonzola
- 13 cup prosciutto, cut into matchsticks
Method
- Preheat the oven to 500F In a large bowl, mix the melted butter, honey and cinnamon.
- Add the pears and toss well.
- Spread the pear mixture on a (foil lined, if desired) baking sheet and roast in the oven for 20 minutes, tossing them once, halfway through.
- In the same bowl, whisk together the sherry, vinegar, oil and black pepper.
- Add the roasted pears and stir to coat completely with the vinaigrette.
- The salad can be prepared while the pears are still warm or after they're cooled to room temperature.
- To assemble, on a servng plate place a bed of the lettuce and top with the pears.
- Sprinkle with the walnuts, Gorgonzola and prosciutto, drizzle with any of the remaining vinaigrette and serve.
