Makes 8 servings
ROAST PEARS 2 DAYS AHEAD!
• Cover & refrigerate pears & vinaigrette separately for up to 2 days.
• Let pears come to room temperature to serve.
• They are so good…and a great conversational piece when entertaining.
• Peel & halve pears; core, if desired. Place, cut side up, in 13″ x 9″ glass baking dish.
• In small bowl, whisk together coconut butter, sugar & lemon juice; brush all over pears.
• Roast in 4250F oven, basting once, until caramelized and tender – approx. 40 minutes.
• Let cool in pan. Transfer 1 tsp of the pan juices to small glass measure for vinaigrette.
| 6 small 1/4 cup 2 Tbsp 2 Tbsp |
Pears – ripe Coconut Oil – melted Brown Sugar – organic Lemon Juice |
PEAR VINAIGRETTE
• Add vinegar, oil, shallots, salt & pepper to reserved pan juices in glass measure.
| 1/4 cup 3 Tbsp 1 Tbsp Pinch Pinch |
Pear or Cider Vinegar Olive Oil Shallots – minced Sea salt Pepper |
BUILD SALAD
• In large bowl, toss together salad greens, radicchio & vinaigrette; divide among plates.
• Slice pear halves into quarters if desired; adorn salads. Sprinkle with almonds.
| 8 cups 4 cups 1/2 cup |
Mixed Salad Greens – torn Radicchio or Butter Lettuce – torn Almonds – roasted, coarsely chopped |
Recipe courtesy of: The Canadian Living Test Kitchen