Ingredients
Scale
- 1 pear for each salad
- Real maple syrup
- A bit of cinnamon
For the dressing:
- Juice from the roasted pear(s)
- 2 Tablespoons white wine or champagne vinegar
- 2 Tablespoons white wine
- 1/2 Tablespoon dijon mustard
- 1 – 2 Tablespoons real maple syrup
- 1/4 – 1/2 teaspoon Italian seasoning
- 1/4 teaspoon granulated garlic
- 1 teaspoon of bacon fat
- 1 – 2 Tablespoons extra virgin olive oil
For each individual salad:
- Fresh spinach leaves
- 1 – 2 Tablespoons dried cranberries (craisins)
- 1 – 2 Tablespoons candied walnuts, chopped coarsely (recipe here)
- 1 slice lean, nitrate free bacon, cooked till crisp (per person) and crumbled
- 1 Tablespoon blue cheese or goat cheese crumbles
Instructions
- Preheat the oven to 350 F. Slice each pear in half lengthwise and use a spoon or melon baller to remove the core. Use a knife to scrape down the center line. Set the pears on a baking sheet, brush lightly with maple syrup then give them just a very light dusting of cinnamon.
- Put the baking sheet in the oven and bake for about 15 minutes until the pears are nice and tender and juicy. Carefully pour the juices that have collected in the center of the pear halves into a small bowl and then add the vinegar, wine, mustard, maple syrup and seasonings. Whisk together, then add the bacon fat and whisk, then the olive oil in a thin stream, whisking all the time.
- To make the salad: Cover your plate or fill your salad bowl most of the way with spinach leaves. Top with 2 pear halves, then sprinkle with dried cranberries, candied walnuts, bacon crumbles and blue or goat cheese. Drizzle lightly with the dressing and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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