What’s for dinner tonight? We’ll be mixing up one of our favorite Spring salads featuring organic Golden Durondeau Pears, Asher Blue Cheese from Sweetgrass Dairy, and Patagonia Orchards Pecans! Get the recipe below →
For the pears:
2 Golden Durondeau Pears, cut from core and thinly sliced
1 tbl butter, melted
1 tbl brown sugar
½ tsp cinnamon
Preheat oven to 375. Place pears in a mixing bowl, add butter, and toss to coat. Add the remaining ingredients and toss again to coat evenly. Place pears on a parchment lined sheet tray and roast for 7-10 minutes, until pears are soft but still have a little bite. Remove from oven and allow to cool. Can be stored in refrigerator for 5 days.
For the salad:
1 head red oak lettuce, washed and chopped
½ cup dried cranberries
½ cup pecan halves, roughly chopped
½ cup Sweet Grass Dairy Asher Blue Cheese, crumbled
¼ to ½ cup Basic White Balsamic Vinaigrette, to taste (recipe below)
In a mixing bowl, toss the lettuce with vinaigrette, half of the pears, and ¼ cup each of the pecans, cranberries, and cheese. Place salad into bowls and garnish with the remaining pears, pecans, cranberries, and blue cheese.
Basic White Balsamic Vinaigrette
Whisk together the vinegar, mustard, honey, salt, and pepper. Slowly add oil in a steady stream, mixing it into the vinegar mixture constantly. Use immediately or pour into a container and cover. Will keep refrigerated for 7 days.