Saturday, December 13, 2014

Roasted Pear and Spinach Salad

Roasted Pear and Spinach Salad
I  generally do not like spinach. Although, lately I have been liking it, even craving it. Weird! Shoot, it's a great craving to have. So I am caving in. I love love love pears. So this recipe is a great one for my love and my craving.

Serves 2

1 pear, ripe, but not mushy
3 tbsp port wine
1/2 c. apple cider vinegar
2 tbsp honey
2 tbsp olive oil
1/4 c. dried cranberries
1/4 c. blue cheese crumbles
1/4 c. diced walnuts
3 c. baby spinach leaves

Preheat oven to 375 degrees.

Slice the pear in half lengthwise. Cut out the seeds and form a small circle where they were removed (we are going to fill this circle. Slice off a little bit of the back side of the pear, so it will lay in the pan without falling over.

Mix 1/2 of the blue cheese, dried cranberries and walnuts in a small bowl. Spoon that mixture into the holes in the pears. Place the pears into a small baking dish.

Mix the port, 1/2 the vinegar, 1/2 the honey, 1/2 the olive oil. Pour this mixture over the pears. Bake for 25-35 minutes, or until the pears are tender, and the blue cheese is melty.

Make 2 plates of spinach topped the remaining blue cheese, cranberries and walnuts. Mix the remaining olive oil, vinegar, honey, and any drippings from the pear pan. Drizzle that over the spinach salad. Top each salad with a half of the pear. Serve immediately, and enjoy!

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