Baked Pear and Roasted Beet Salad

By west757

Found this recipe surfing the net. Sorry for the impreciseness of the directions. The original came from a cookbook that was blogged by a lady in France. Will make this and adjust the recipe and supply a photo soon.

Ingredients

• Salad dressing:
• 2 pears, sliced thinly on a mandoline
• 2 beets, roasted
• 2 ounces cheese (goat, cheddar, parmesan)
• 2 ounces toasted nuts (hazlenuts, pecans or pine nuts)
• 2 handfuls mache (can substitute any salad green you like)
• 1/4 cup sherry vinegar
• 3/2 cup extra virgin olive oil
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1 tbs hazelnut oil
• salt & pepper to taste

Details

Servings 4
Adapted from latabledenana.blogspot.com

Preparation

Step 1

Blanch pear slices in a syrup of 1 cup water, 1/2 cup sugar, 1/2 tsp cinnamon, 1/8 tsp cardamon, clove, juice of one lemon plus the rind for 5 minutes. Bake on a parchment line baking sheet at 350° F for 5 minutes or less until crisp turning over once.
Roast beets in 425° F oven in foil with drizzle of extra virgin olive oil, a bay leaf, sprig of thyme, garlic and salt and pepper. Cool beets, then peel and thinly slice.
On individual plates arrange slice beets in concentric pattern, overlapping slightly. Add your mache, cheese, nuts and pear slices. Drizzle with Sherry Vinegar dressing and serve immediately.