Posted on: September 24, 2008
Please Pass the Pears
Go healthy and go exotic with the Roasted Pear and Arugula Salad with Pomegranate-Chipotle Vinaigrette
By CTW Features
Roasted Pear and Arugula Salad with Pomegranate-Chipotle Vinaigrette
Delight taste buds with Roasted Pear and Arugula Salad with Pomegranate-Chipotle Vinaigrette, from "Cooking with the Seasons at Rancho la Puerta: Recipes from the World-Famous Spa" (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneide
Serves 6
6 small pears
1 tablespoon agave syrup
4 cups baby arugula, stemmed and washed
2 cups mixed baby lettuces, with some red color, stemmed and washed
Pomegranate seeds (optional)
Pomegranate Chipotle Vinaigrette
1 small clove garlic, peeled and minced
1 medium shallot, peeled and minced
3/4 cup strong, unsweetened pomegranate juice
2 tablespoons red wine vinegar
1-1/2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
2 teaspoons orange zest
1/8 teaspoon sea salt
pinch of ground cloves
1/8 teaspoon ground dried chipotle or chipotle in adobo, or more to taste
Preheat the oven to 350 degrees F.
Core the pears from the bottom, using a small spoon or melon baler. You may peel them or not, but leave the stem intact. Brush the pears with the agave syrup and roast on a baking sheet until browned and tender, 30 to 45 minutes depending on the size and ripeness of the pears.
Whisk all the vinaigrette ingredients together or puree in a blender.
To serve, combine the baby arugula and lettuces with the dressing and divide among 6 chilled plates. Set a pear on each plate and scatter some pomegranate seeds on the greens, if desired. Pass the extra dressing separately.
