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Salad with Roasted Pears, Walnuts And A Warm Cider Vinaigrette

Created by Kchurchill5 on November 4, 2011

8 cups salad greens (mixed greens, romaine and spinach is what I prefer)
4 pears, cut in wedges (I used bosc, red bartlett would also be nice; you want a firm pear)
1 large onion, thin sliced
1 cup walnuts, toasted
1 tablespoon butter, melted
Salt and pepper
Vinaigrette:

Step 1: Walnuts ... Toast the nuts in a dry saute pan on medium heat. They only take a couple of minutes to lightly toast. Then cool and store in a ziplock bag or small bowl until ready to use.
Step 2: Dressing ... Add everything to a small bowl except the olive oil and whisk well. Slowly add the olive oil and continue to whisk until creamy. Refrigerate until ready to use. You can easily reheat in the microwave in just 10-20 seconds.
Step 3: Roasted Pears and Onions ... Toss the pears and onions with the melted butter, salt and pepper until well combined. Transfer to a baking sheet lined with parchment paper or aluminum foil.
Step 4: Bake ... Oven at 400 degrees, middle shelf for 15-20 minutes. You want the onions and the pears, tender. They may cook differently, so keep an eye on them. You don't want to over cook them.
Step 5: Plate and Serve ... Add the onion to the lettuce mix in a small bowl along with 2 teaspoons of the dressing warmed up. Toss well and plate. Add the pear slices and walnuts to the top of the salad and drizzle with more dressing. You may have a little extra dressing leftover. Just cover it and It will keep for 4-5 days in the refrigerator; and is a wonderful dressing over any greens. Add dried cranberries or dried apricots for a nice addition to the salad. ENJOY!