Roasted Pear Salad with Shallot Vinaigrette

Roasted Pear Salad with Shallot Vinaigrette
Serves 6
  2. 1 large shallot, peeled and trimmed
  3. 3 Tablespoons balsamic vinegar
  4. 2 Tablespoons sherry vinegar
  5. salt
  6. freshly ground black pepper
  7. ½ cup olive oil
  8. ¼ cup toasted walnut oil
  9. SALAD
  10. 3 ripe Bosc pears
  11. 2 Tablespoon extra virgin olive oil
  12. salt
  13. freshly ground black pepper
  14. 6 cups mixed baby greens
  15. 1 cup crumbled blue cheese
  2. Place the steel blade into the workbowl of a food processor. With the machine running drop the shallot through the feed tube and process until finely chopped. Add the balsamic and sherry vinegars. Season to taste with salt and freshly ground black pepper. Process to combine.
  3. Pour in the olive oil and walnut oil in a slow steady stream to form a thickened vinaigrette. Taste and adjust seasonings, adding more salt and freshly ground black pepper if necessary. Cover the vinaigrette and reserve at room temperature until ready to use.
  5. Preheat oven to 375 degrees F.
  6. Using a melon baller remove the core and seeds from the pears. Brush the pear halves with olive oil and place them cut side up on a baking sheet. Season with freshly ground black pepper.
  7. Roast the pears until they are lightly browned and tender, about 15 to 18 minutes. Remove the pears from the oven and allow them to cool. Divide the salad greens among 6 serving plates. Drizzle some of the vinaigrette over the greens. Using a paring knife score the pears. Place one pear half on each salad. Scatter the cheese over the top and serve right away.
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