Pear and Blue Cheese Salad

By akselden

Ingredients

• 2 cups orange juice
• 2 tbsp red wine vinegar
• 2 tbsp chopped red onion
• 1 tbsp plus 1tsp ancho chile powder**
• 3/4 cup olive oil
• 1 tbsp honey
• Salt and pepper to taste
• 5 ripe Bosc pears, peeled, cored, halved
• 2 tbsp vegetable oil
• 20 cups mixed greens (frisee, arugula, etc.)
• 1 cup toasted pecan halves
• 1 cup crumbled blue cheese

Preparation

Step 1

In small saucepan boil orange juice until reduced to 1/2 cup,, 12-13 min. Pour into blender; add vinegar, onion and Chile powder. Puree until smooth. with machine running, slowly drizzle in oil and honey. Season with salt and pepper. Heat oven to 425°F. Place each pear half cut-side down on a baking sheet. Drizzle with vegetable oil; roast for 15 min. Brush with accumulated juices; roast another 13-15 min. Turn; baste again and roast until tender, about IO min. Let cool; slice into thirds lengthwise. Place greens in large bowl and toss with 1/2 cup vinaigrette. To serve, place greens on salad plate and top with pears. Sprinkle with pecans and crumbled blue cheese. Drizzle with remaining vinaigrette.