Roasted Pear and Shallot SaladPrint Print Without Images
This is one of my favourite winter salads. I love the combination of roasted sweet pears and creamy shallots, and using the pan juices for the dressing gives it a delicious and easy twist.
2 tablespoons honey
5 tablespoons sherry vinegar
5 tablespoons olive oil
Coarse salt and freshly ground pepper
3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled)
8 shallots, halved lengthwise if large
1 teaspoon Dijon mustard
1/3 cup water
Any combination of freshly washed greens you like, enough for 6-8 people
3/4 cup walnuts (3 ounces), toasted
- Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
- Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
- Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
- Toss salad greens with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.
- Toasting walnuts enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool.
Adapted from Martha Stewart.