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Roasted Pear & Cilantro Salad w/ Orange Vinaigrette
A sweet and spicy salad created just for your bin

Roasted Pears
2 firm Bartlett pears
1 Tbls butter, melted
1 Tbls brown sugar

Vinaigrette
½ cup juice from blood oranges (2)
4 Tbls extra virgin olive oil
1 ½ Tbls apple cider or red wine vinegar
sea salt and fresh ground pepper to taste

Salad
Fill your bowl with your desired amount of greens, loosely chop or tear. You can use these amounts as a guideline.

1/3 to ½ bunch Red butter lettuce
radish green tops from 4 radishes
¾ cup or a handful of cilantro, leaves and stems, chopped
¼ to 1/3 cup chopped onion
2 to 3 radishes thinly sliced
4 onces feta, goat or gorgonzola cheese
1 cup walnuts(optional) chop coarse and toast in a small dry skillet over medium heat, until lightly brown and fragrant

1. For the Pears: Adjust oven rack to lower middle position, place a baking sheet on the rack, and heat to 500 degrees.

2. Halve each pear and remove the core with a paring knife. Set each half cut side down and slice into 5 pieces, lengthwise. Put the slices in a bowl and toss with butter, add sugar and toss to coat. Spread pears slices in a single layer on pre-heated baking sheet. Roast until browned on bottom, about 10 minutes. Flip each slice and roast until tender and golden brown, about 5 minutes longer. Remove from oven and set aside to cool.

3. For the Vinaigrette: Whisk ingredients together or combine ingredients in a jar and shake till emulsified, about 20 seconds.

4. For the Salad: Loosely toss together salad ingredients in a large bowl. Add roasted pear slices and cheese, toss gently. Add vinaigrette and toss to combine. Sprinkle with the chopped walnuts and serve immediately.

Recipe inspired by Cook’s Illustrated