Directions: |
Directions:Directions: Preheat the oven to 350. While the oven is heating, peel the pears, cut them down the middle, and remove the cores. On the side without the indent, cut a small portion off with a knife so that the pear sits flat on a pan. Place the pears on a cooking sheet with the indent side up, and brush the pears with Pastamore Fig Balsamic Vinegar. Place them in the oven and cook until tender (approximately 20-30 minutes), brushing them with more vinegar every 5 minutes. Remove the pears from the oven and allow them to cool (allow at least 30 minutes of cooling time before serving).
Place the pecans on a cooking sheet and place them into the hot oven, cooking them until they are toasted. This will take approximately ten minutes and do not overcook as it will affect the flavor. While the pecans are cooking, finely chop the dried cherries. After pulling the pecans out of the oven, allow them to cool for at least 10 minutes before serving.
While the pecans are cooling, rinse and chop the romaine lettuce and place on four separate plates. Place the roasted pears on top of the lettuce, then the pecans on top of pears, and then spread the dried cherries and pomegranate seeds over the top of the salad.
To prepare the dressing; place the 2 oz of Pastamore White Balsamic Vinegar with Pear in a medium sized bowl. Slowly drizzle the oil into the vinegar, continuously mixing with a whisk. (To keep the bowl in place, use a helping hand or place the bowl on top of a damp kitchen towel.) If the vinaigrette is made correctly, the oil and vinegar will stay together and will not immediately separate. Add a small pinch of salt and pepper and mix into the dressing. Lightly pour the desired amount of dressing on top of the plated salad. |
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