Warm Pear Salad

 

1 5oz Bag of Greens

1 Bartlett Pear, thinly sliced 

1/3 cup Hazelnuts, chopped

1/3 cup Gorgonzola Cheese 

2 tablespoons Butter

2 tablespoons Brandy or Dark Rum

Salt, Pepper, to taste

Apple Cider Vinaigrette

1/3 cup Spiced Apple Cider

1 tablespoon Dijon Mustard

1 tablespoon Lemon Juice

1 teaspoon Herbs de Provence

Salt, Pepper, to taste

1/3 cup Extra Virgin Olive Oil

In a small bowl, whisk cider, mustard, lemon juice, Herbs de Provence, salt, and pepper.

Slowly drizzle the oil, whisking until thickens. 

Store covered in the refrigerator for up to two days. 

Melt the butter in a skillet over medium heat.  Add the pear slices, season with salt and pepper.  Cook for about 3 minutes, remove off the heat and add the brandy.  Transfer back on the stove top and cook for another 3 minutes, flipping once.

Meanwhile, in a large bowl, toss the greens with about 6 tablespoons of the Apple Cider Vinaigrette.

Add salt and pepper, if needed.  

Divide the greens among the plates.  Top with hazelnuts, Gorgonzola, and pear slices.

Serves 2-3.

 

*For this salad I got Organic Greens from Trader Joe's.  It's a mix of baby kale, baby chard, and baby spinach, was delicious. But arugula or just baby spinach goes just as well.