1/2 cup pine nuts, lightly roasted1 firm but ripe Bosc pear, halved and cored1 tsp olive oil1/4 tsp table salt4 handfuls mixed winter greens, tough stems removed, leaves torn or cut into bite-size pieces1/2 cup coarsely grated pecorino cheese2 Tbsp Champagne vinegar1/2 tsp Dijon mustard1 large shallot, finely chopped1/4 cup nut oil, such as walnut, almond or pecan
Sea salt and freshly ground pepper, to taste
Olivia’s Organics Saute Blend offers a nice mix of bitter greens to accompany the sweet roasted pear, but you can use any mix of sturdy, cool-weather greens like kale, collards and dandelion.(Optional: Blanch the greens quickly by immersing in salted boiling water for a few seconds and then dunking in an ice bath to stop the cooking. This sweetens the greens slightly and makes them a little less tough.)Preheat the oven to 375°F. Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and table salt.
Arrange the pears in a single layer in a baking pan or on a rimmed baking sheet and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears over. Continue roasting until the pears are tender and slightly browned, 3 to 5 minutes more. Let cool.
In a shallow salad bowl, combine the greens, pine nuts and cheese and toss to mix.
In a small bowl, whisk together the vinegar, mustard and shallot. Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper.
Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted pear slices, season with a few grinds of pepper and serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma
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This recipe was most recently featured in
Boston Organics Newsletter No. 09 of 2015.