Ingredients:
* 2 large bosc pears, roasted (see below for directions)
* Lemon juice
* Olive oil
* Salt and pepper
* 4 cups triple-washed baby spinach
* 2 cups cleaned arugula
* 4 oz chevre (goat cheese)
* 1 oz toasted pine nuts
* 1/4 cup bottled champagne vinaigrette
Method
To roast pears: Preheat oven to 400 degrees. Line cookie sheet with foil and spray or grease with olive oil. Halve, peel and core pears. Brush with lemon juice and olive oil; salt and pepper, lightly. Roast in oven for 20-30 minutes, just until pears are fork-tender. Cool slightly. In a large bowl, combine spinach and arugula; slice cooled pears, add to greens and toss gently. Equally divide onto 4-6 plates. Divide goat cheese on top of salads and then top with toasted pinenuts. Drizzle with vinaigrette. Serve.
Notes: This is a very refreshing salad with a nice combination of peppery, sweet, tart, and crunchy.
Number of servings: 4-6
* 2 large bosc pears, roasted (see below for directions)
* Lemon juice
* Olive oil
* Salt and pepper
* 4 cups triple-washed baby spinach
* 2 cups cleaned arugula
* 4 oz chevre (goat cheese)
* 1 oz toasted pine nuts
* 1/4 cup bottled champagne vinaigrette
Method
To roast pears: Preheat oven to 400 degrees. Line cookie sheet with foil and spray or grease with olive oil. Halve, peel and core pears. Brush with lemon juice and olive oil; salt and pepper, lightly. Roast in oven for 20-30 minutes, just until pears are fork-tender. Cool slightly. In a large bowl, combine spinach and arugula; slice cooled pears, add to greens and toss gently. Equally divide onto 4-6 plates. Divide goat cheese on top of salads and then top with toasted pinenuts. Drizzle with vinaigrette. Serve.
Notes: This is a very refreshing salad with a nice combination of peppery, sweet, tart, and crunchy.
Number of servings: 4-6