Maple-Roasted Pear Salad
This tangy-sweet salad is a good excuse to explore the gourmet cheese section of your supermarket and try something like Zamorano, a cheese made from aged sheep’s milk in the Castile-León region of Spain.
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This tangy-sweet salad is a good excuse to explore the gourmet cheese section of your supermarket and try something like Zamorano, a cheese made from aged sheep’s milk in the Castile-León region of Spain.
Ingredients
Salad
- 2 Tbs. maple syrup
- 1 Tbs. hazelnut, walnut, or olive oil
- 4 small firm Bosc pears, halved
- 1/2 cup hazelnuts
- 8 cups baby arugula
- 3 oz. Parmesan, Pecorino, Zamorano, or other hard cheese
Beet dressing
- 3 Tbs. hazelnut, walnut, or olive oil
- 2 Tbs. sherry vinegar
- 1 shallot, minced (2 Tbs.)
- 1 1/2 Tbs. honey
- 1 Tbs. whole-grain mustard
- 8 oz. cooked beets, finely diced (1 cup)
Preparation
To make Salad: Preheat oven to 400°F, and line baking sheet with foil. Whisk together maple syrup and hazelnut oil in bowl. Brush oil mixture on pears, and place cut-side down on prepared baking sheet. Roast 22 minutes, or until pears are tender and cut sides caramelized. Set aside to cool.
Reduce oven heat to 350ËšF. Spread hazelnuts on baking sheet, and toast 7 minutes, or until browned. Transfer to kitchen towel, and rub off skins with towel. Cool, chop, and set aside.
To make Beet Dressing: Whisk together oil, vinegar, shallot, honey, and mustard in bowl. Stir in beets, and season with salt and pepper. Toss arugula with Beet Dressing in bowl. Divide among 8 plates, and top each with pear half. Shave cheese over each salad with vegetable peeler, and sprinkle with hazelnuts.
Nutrition Information
- Calories 246
- Carbohydrate Content 24 g
- Cholesterol Content 9 mg
- Fat Content 15 g
- Fiber Content 4 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 211 mg
- Sugar Content 16 g