RECIPES
28
Roasted Pear Salad with Baby Greens,
Blue Cheese and Roasted Walnuts
2 pears, peeled, halved and cored
2 Tablespoons honey
1 Tablespoon vegetable oil
Salt and pepper, to taste
1 bag baby green lettuce mix
4 ounces blue cheese, crumbled
1/2 cup walnut halves, toasted
Dressing:
1 Tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh thyme, chopped
3 Tablespoons olive oil
Salt and pepper, to taste
Preheat oven to 400° on Pure Convection
™
. Lightly oil a rimmed baking sheet. Place pear halves on top. Brush honey over the surface of the pears.
Season with salt and pepper. Bake for about 15 minutes, or until pears are tender. Let pears cool, then cut into thin slices.
For dressing, combine balsamic vinegar, Dijon mustard, and fresh thyme. Drizzle in olive oil while whisking. Season with salt and pepper.
In a large salad bowl, combine baby greens, blue cheese, and walnuts. Drizzle with dressing, then top with pear slices.
Serves 4.
14923_Dacor 10/31/06 4:41 PM Page 32
Summary of Contents for Range Cooking
Page 1: ...Epicure Range Cooking Guide...
Page 16: ...12 notes N...
Page 25: ...Appetizers and Side Dish Recipes...
Page 29: ...Soups and Salads...
Page 33: ...Breads...
Page 39: ...MAIN DISHES...
Page 48: ...44 notes N...
Page 49: ...Desserts 43...
Page 55: ...MULTIPLE RACK MEALS 43...
Page 60: ...56 notes N...