Fall is when farms harvest a second round of baby greens. Nearly all the farms have their own special mixes and I love to give them all a try and find my favorites. Combine those with roasted pears and you have a recipe for company. Serves 4.
2 to 4 pears
4 cups mixed baby salad greens
To garnish, pomegranate seeds
Blue cheese, goat cheese, or feta (optional)
2 tablespoons balsamic vinegar
1 or 2 teaspoons maple syrup (depending on the bite of the balsamic)
5 tablespoons olive oil
salt and pepper
- Preheat the oven to 350 degrees. Peel the pears, cut in half, and scoop out the core with a spoon. Line a baking sheet with parchment paper. Rub each pear with olive oil. Place pears cut side down on baking sheet, and bake for about 30-40 minutes. The pears should be lightly browned on the cut side and easily pierced with a fork.
- Wash and spin dry the greens. Place in a bowl and dress lightly with the dressing. Top with the roasted pear half or two, some pomegranate seeds, and cheese, if using.