ROASTED PEAR AND BLEU CHEESE SALAD w/ DATE HONEY WITH VINAIGRETTE

By seamline

(please note the many changes that I have made and have worked beautifully)

Ingredients

• Dressing:
• 4 Bosc pears peeled and cut in 1/2
• 1-2 Tablespoons olive oil
• 1-2 Tablespoons sugar
• Kosher salt
• 1 Cup crumbled bleu cheese or goat cheese ( I omit cheese)
• 2 cups candied pecans (I have used toasted almonds slivers—not sure on the amount, whatever looks right)
• 1 Costco box mixed greens
• 4-5 small Israeili cukes with peel, sliced thin
• 1/3 cup date honey called Silan (available at Mediterranean markets—Babylon at Maple and Orchard Lake carries it)
• 1/3 cup olive oil
• 1/3 cup white wine vinegar
• 1 garlic clove pressed

Preparation

Step 1

* Preheat oven to 350◦.

* Slice pears ¼” thick.

* Place cut pears in a bowl, toss with olive oil and sugar.

* Spread pears in a single layer on a baking sheet and roast in oven until they begin to brown, about 15-20 minutes (I find this takes more like 45 minutes). Check often, you do not want to burn pears.

* Remove from oven and cool. At this point they can be stored for a couple of days.

* Put greens and cukes in a very large bowl, add ¾ of the bleu cheese, pears and pecans and toss with dressing.

* Reserve ¼ of toppings to garnish after salad is dressed.

I made my revisions version of this salad for Jackie’s shower. Enjoy!