ROASTED PEAR & APPLE SALAD WITH CIDER VINAIGRETTE

Roasted Pear & Apple Salad with Cider Vinaigrette image

Provided by Nor Mac

Time 20m

Number Of Ingredients 22

Previous Next

DRESSING
1/2 clove of garlic or 1 small
1 inch thick slice of onion
1 Tbsp dijon mustatd
2 Tbsp honey
1/4 c apple cider vinegar
1/2 c olive oil i use the lighter oil for dressing
1/2 tsp salt
SALAD
2 anjou or bartlett pears chopped ( any hard pear)
2 granny smith or other hardy chopped
1 Tbsp olive oil for roasted fruit
3 celery stalks chopped coursely
6-8 oz baby greens ( combo of baby lettuce, greens, and radicchio
3/4 - 1 c gorgonzola cheese, or feta cheese
1/2 c toasted walnuts, or pecans
1/4 c dried cranberries
CHICKEN OPTIONAL ( YOU MAY USE PERDUE SHORT CUTS. THEY COME PRE- COOKED AND PACKAGED
OPTIONAL FOR MARINATED CHICKEN
NOTE: FOR MARINATING CHICKEN. DOUBLE THE VINEGRETTE RECIPE. USE HALF FOR DRESSING. USE OTHER HALF FOR MARINATING CHICKEN. ADD ADDITIONAL HONEY TO HALF FOR MARINATING CHICKEN.
1 1/2 lb thin cut grilled chicken marinated sliced
1/2 lb bacon cooked crisp and crumbled (optional)

Steps:

1. Place all ingredients for dressing into a food processor. Process until smooth. Pour in to a bottle, or bowl and refrigerator.
2. Place walnuts and or pecans in a frypan set heat to high. Add a teaspoon of olive oil. Stir constantly until you smell the aroma of the nuts. Usually that's an indication that they are done and they are just lightly browned. Should take about three minutes or so. Remove from heat onto a plate. Set aside to cool.
3. Heat oven to 425 degree's. Peel apples and pears. Core and remove seeds. Cut each piece of fruit into eight pieces. Then cut each piece in half width wise. You can leave them in wedges or you can cut them in half like I did. Toss fruit in olive oil. Place in a small baking dish Tightly next each other. Salt-and-pepper them. Toss while baking after 10 minutes. Bake Until sides are starting to caramelize and fruit is still a bit crisp. Do not cook until mushy. Remove from pan.
4. Rinse and spin your baby greens. Place equal portions on four plates or bowls. Portion out the celery fruit, nuts and Gorgonzola cheese evenly On top of greens. Dress with the cider vinaigrette.