Roasted Pear and Clementine Salad

• portions: 8
• temps total: 45 minutes

Ingrédients

3 tbsp vinegar

2 tbsp olive oil

1/4 tsp salt

1/4 tsp black pepper

3 D'Anjou pears, peeled, cut into wedges

3 clementines, separated into segments

4, large lettuce heads

1/2 cup pistachio, nuts or almonds

3 ounces cheese, crumbled parsley

Instructions

1. In a small bowl, combine vinegar, oil, salt and black pepper. Gently toss pear wedges with vinegar mixture and spread them out in a shallow roasting pan. Roast, uncovered, in a 425 degree F oven for 25 to 30 minutes or until pears are tender and beginning to brown, turning pears twice. Remove pan from oven and set on a wire rack. Let pears cool in pan. When cool, lift pears from pan juices, if present; discard liquid.

2. Pour the freshly squeezed clementine juice, raw honey, olive oil and balsamic vinegar in a small bowl. Add clementine zest, fresh parsley, salt and black pepper. Gently stir clementine segments into dressing. Cover and chill in the refrigerator for at least 30 minutes.

3. To serve, remove 16 outer leaves of lettuce and set aside. Shred remaining lettuce by slicing into 1/4-inch strips. Arrange reserved lettuce leaves on eight chilled salad plates. Top each with a tall mound of shredded lettuce. Divide dressing mixture evenly among the salads. Top salads with pear wedges and pistachio nuts. Sprinkle with cheese.