Roasted Pear Salad

2 concorde or barlett pears, halved and cored

2 teaspoons balsamic vinaigrette

2.5 ounces soft goat cheese, cut into 4 slices

4 cups spinach

1/2 small red onion, thinly sliced

1/4 cup chopped toasted (candied) walnuts

olive oil

for vinaigrette:

2 medium garlic cloves, minced

1 teaspoon dijon mustard

3 tablespoons balsamic vinegar

1 teaspoon thyme

3/4 cup extra virgin olive oil

sea salt and black pepper

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1. Preheat oven to 325 degrees. Place pear halves cut-side up in a baking dish. Spoon 1/2 teaspoon balsamic vinegar into each pear half. Top with goat cheese slice and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.

2. To make the balsamic vinaigrette, combine the garlic and dijon mustard in a small bowl or measuring cup. Add the balsamic vinegar and thyme. Pour the olive oil in a steady stream, stirring with a whisk until emulsified. Season with salt and pepper.

3. Divide the spinach among four plates (or two and save two pears for later... they are SO good!). Sprinkle with onion and walnuts. Top each salad with a pear half and dress salad with balsamic vinaigrette.

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image from vegetariantimes.com

recipe adapted from vegetarian times