Roasted Pear-Honey Salad With Baby Greens - cooking recipe

Ingredients

2 pears, peeled, halved and cored
2 teaspoons honey
6 -8 cups mixed baby greens
4 ounces blue cheese, crumbled
1/3 cup walnuts, toasted and chopped
Balsamic Vinaigrette
2 tablespoons balsamic vinegar
1 teaspoon finely minced shallot
5 tablespoons olive oil
salt and pepper

Preparation

Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
Pears can be made the same day but do not refrigerate.
To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
Top each serving with a pear half and top with blue cheese and nuts.