Ingredients Print this recipe
- 2 Bosc, starkrimson or red Anjou pears
- 5 ounce clamshell baby greens
- 3 tablespoons shallots, finely chopped
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 tablespoon DI LUSSO™ Dijon mustard
- 1/2 pound DI LUSSO® Smoked Gouda, cut diagonal into halves
- glazed pecans or walnuts
- salt and black pepper
To roast pears – use Bosc or red Anjou pears, starkrimson that are still firm: line a baking sheet with parchment paper. Preheat oven to 400°F. Cut pears lengthways into halves and remove cores. Place pears in a single layer on prepared baking sheet, drizzle with a little olive oil and sprinkle with salt and pepper. Bake about 20 minutes, turning once during cooking, or until tender.
For the shallot mustard vinaigrette: Combine 3 tablespoons finely chopped shallots, 1/3 cup olive oil, 2 tablespoons white wine vinegar, 1 tablespoon DI LUSSO™ Dijon mustard, 1 tablespoon honey, pinch of salt and black pepper in a jar and shake until well combined.
To assemble: Divide baby salad greens on four serving plates, add roasted pear half to each plate, add glazed walnuts or pecans (you can buy these already made in grocery stores) in the center. Place 4 DI LUSSO® Smoked gouda cheese halves, sprinkle salt and pepper and drizzle vinaigrette over the top.