Earthboundfarmsarugulasaladwithroastedpears Recipes

ROASTED PEAR SALAD

Steps:

• For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
• For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
• To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

ARUGULA AND ROASTED PEAR SALAD

Steps:

• 1. Preheat the oven to 400°F.
• 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
• 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
• 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
• 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

EARTHBOUND FARMS' ARUGULA SALAD WITH ROASTED PEARS

Steps:

• Position a rack in the lower third of the oven, and preheat the oven to 475 degrees F. Line a baking sheet with parchment or aluminum foil and set aside.
• Place the maple syrup in a bowl and add the pear wedges, stirring gently to coat all surfaces.
• Remove the pears from the syrup with tongs and transfer to the prepared baking tray. *Reserve* any maple syrup still in the bowl.
• Season the pears lightly with salt and pepper, and roast until the fruit is browned on the bottom, 10 to 15 minutes.
• Turn the slices with a spatula or tongs, and continue cooking until the pears are tender and golden brown, 5 to 7 minutes. Remove the tray from the oven and let the pears cool slightly.
• Make a vinaigrette by combining the vinegar, mustard, and olive oil in a small glass jar. Shake vigorously to combine.
• Season to taste with salt and pepper, then add a teaspoon of the reserved maple syrup to the dressing, or more to taste.
• Just before serving, place 2 tablespoons of the vinaigrette in a large bowl. Add the arugula and loose leaf lettuce; toss to coat the leaves. Add more dressing sparingly, if desired (leftover dressing can be refrigerated for up to 4 weeks). Arrange the greens on a platter, and add the blue cheese and roasted pears. Serve immediately.