I saw a picture of this salad on an ad for Marzetti Dressing. It was so pretty, I had to try to copy it. Now, I didn't use any Marzetti products...but you could. I think it would be good for Thanksgiving or for company. My kiddos LOVED it. Two of them wanted another salad instead of the pasta and meatballs that I had prepared for the main dish. Too bad that I didn't make extra - okay, I did, but I hid it in the back of the fridge for my lunch tomorrow. Sue me.
Roasted Pear Salad
1/4 cup balsamic vinegar (I didn't measure, just drizzled)
1/2 cup chopped pecans
1/2 cup blue cheese, crumbled
1/4 cup craisins (dried cranberries, dried cherries would work, too)
balsamic dressing, about 1/2 cup
1 head butter lettuce or Boston lettuce
Preheat the oven to 375 degrees.
Place the pecans in a dry skillet. Toast over medium heat. When they start to smell good, they are done - it only takes about 1 minute. Watch them carefully because they burn easily. Once they smell good and "toasty", take them off of the heat.
In a medium bowl, combine the pecans, cheese and craisins. Mix them up.
Slice the pears in half lengthwise. Remove the core with a melon baller. I also removed the stem and flower and hollowed out the strip up to the stem so that the stuffing stays on.
Place the pears, hole side up, in a baking dish. Drizzle the pears with the balsamic vinegar. Spoon the filling evenly between the 6 pear halves. Bake, uncovered, for about 20 minutes.
Clean and tear the lettuce into bite size pieces. Divide evenly among 6 salad plates. Drizzle the lettuce with a little more than half of the balsamic dressing.
Place a pear in the center of each plate. Drizzle a little more balsamic dressing on the pears.