Ingredients
-
1
-
2
-
1 1/2
-
1/2
-
1
-
8
-
3
-
1/3
-
2
-
1
-
1/3
-
6
-
-
-
Directions
Roasted Pear-Spinach Salad, from Stonewall Kitchen Winter Celebrations cookbook via Better Homes and Gardens Serve in tumblers for festive presentation , from Stonewall Kitchen Winter Celebrations cookbook via Better Homes and Gardens Serve in tumblers for festive presentation
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Steps
|
1
Done
|
Preheat Oven to 450 Degrees. |
|
2
Done
|
Grease Baking Sheet With Butter. |
|
3
Done
|
Core Pears and Cut Each Into 8 Weges; Toss With Sugar and Place on Baking Sheet, Cut Sides Down. |
|
4
Done
|
Bake 15 Minutes Until Soft and Browned on Undersides. |
|
5
Done
|
Transfer to Waxed Paper to Cool. |
|
6
Done
|
Place Almonds on an Ungreased Baking Sheet and Toast 3 to 5 Minutes, Then Transfer to a Bowl. |
|
7
Done
|
Stir in Half of the Cranberries and Set Aside. |
|
8
Done
|
Reduce Oven Temp to 400 Degrees. |
|
9
Done
|
Cut Each Slice of Bread in Half. Brush Both Sides With a Little Olive Oli and Toast on Baking Sheet 3 Minutes Per Side. |
|
10
Done
|
Remove from Oven; Crumble Cheese and Divide Among Toasts. |
|
11
Done
|
Return to Oven and Bake 4 to 5 Minutes More. |
|
12
Done
|
Meanwhile, in Blender, Combine the Remaining Cranberries, Vinegar, Honey, and Mustard. Blend Until Smooth. Season With Salt and Pepper. |
|
13
Done
|
With Blender Running, Add 1/3 Cup Oil in a Slow Steady Stream. |
|
14
Done
|
in a Bowl, Toss Together the Spinach, Halfthe Almond Mixture, and Vinaigreete to Taste. |
|
15
Done
|
Divide Greens Among Tumblers; Top With Pears, Toasts, and Additional Almond Mixture. |
