Roasted Pear and Clementine Salad

We made this recipe for our New Year’s Eve dinner. The salad is excellent; we chose to use balsamic instead of white wine vinegar, almonds instead of pistachios, dried basil over dried thyme, and feta over Gorgonzola cheese.  The roasting of the pears will take care of any toughness from unripe pears. As the recipe says, roast the pears a bit longer under those circumstances.

The recipe comes from the November/December 2010 issue of Midwest Living. The link is here.

Serves 8.

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