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.

This entry was posted in Salad and tagged , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s