Supper salad with roasted fruit
Photo, Roberto Caruso.
At this time of year, fresh fruit is in short supply, except for hardy apples and pears. Reinvent these fruit-bowl staples with just 15 minutes in a 425F oven, then add to a green salad.
firm, ripe Bartlett
, or small gala apples
mixed greens, such as baby
, spinach or lettuce
, or pepitas
crumbled Garlic & Fine Herbs Boursin
- PREHEAT oven to 425F. Spray a small baking sheet with oil.
- PEEL pears and cut in half lengthwise. Remove cores with a melon baller or spoon and discard, then toss pear halves with melted butter and brown sugar in a medium bowl. Arrange pears, cut-side down, on prepared sheet.
- BAKE in centre of oven, until pears are golden, 13 to 15 min. Transfer to a rack to cool slightly.
- WHISK olive oil with vinegar, garlic, Dijon and salt in a large bowl. Season with fresh pepper. Add greens to bowl and toss lightly. Divide among 4 plates. Top with roasted pears. Sprinkle with hazelnuts and cheese.
Nutrition (per serving)
- 6 g,
- 40 g,
- 19 g,
- 9 g,
- 211 mg.
- Excellent source of
- Vitamin C