Roasted Pear and Blue Cheese Harvest Salad with Balsamic Vinaigrette
2/3 cup blue cheese – crumbled
3 Bartlett pears – ripe but firm
Juice of 1 lemon
6 large handfuls of mixed salad greens
1/2 cup dried cranberries
1 T balsamic vinegar
1 T freshly squeezed lemon juice
1 T Dijon mustard
1 garlic clove – chopped
1 tsp honey
1/3 cup olive oil
Salt and pepper
To prepare the vinaigrette, whisk all dressing ingredients together except the olive oil. Slowly whisk in olive oil until emulsified. Taste and adjust salt and pepper as needed.
Preheat the oven to 400 degrees. In a small bowl, mix together the blue cheese and pepper and set aside. Cut pears in 1/2 lengthwise and toss gently in the lemon juice. Place pears in a greased baking dish with the cut sides up and bake for 10 minutes.
Take pears out of the oven, add blue cheese to each pear cavity and then bake 5-8 minutes more until the cheese is bubbling.
To prepare the salad, place a generous portion of salad greens on 6 salad plates. Slice each pear half as you would a fan and place over the salad greens. Drizzle with vinaigrette and sprinkle with dried cranberries. Serves 6.