Spiced Pear Salad

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Spiced Pear Salad Ingredients

1 Cinnamon stick	1 c Julienned fresh figs
3 Bay leaves	OR reconstituted dried figs
4 md Ripe Bosc pears	1 tb Finely chopped shallots
Peeled and quartered	1 c Sherry wine
1 tb Canola oil	1/4 c Balsamic vinegar
1/2 c Granulated sugar or fructose	1 tb Dijon mustard
1 ts Chopped fresh rosemary	1 tb Honey
1 ts Crushed red pepper flakes	1 ts Ground cinnamon
1 1/2 lb Mixed torn greens	1 c Vegetable stock
VINAIGRETTE	1/2 c Olive oil
2 tb Canola oil

Instructions for Spiced Pear Salad

SERVES 4 VEGAN In large pot, combine 8 cups water, cinnamon stick and bay leaves; boil 10 minutes. Add pears and cook, uncovered, until tender, about 10 minutes. Remove pears and let cool. In large skillet, heat oil over medium heat. Add sugar, rosemary and red pepper flakes. Add pears and cook, stirring often, about 5 minutes. Remove pears from skillet and refrigerate to chill. Vinaigrette: In medium skillet, heat oil over medium heat. Add figs and shallots and cook, stirring often, for 5 minutes. Add sherry, stir well and cook until thickened slightly, about 5 minutes. Stir in vinegar, mustard, honey and cinnamon. Add stock and cook, stirring, until thickened. Remove from heat. Slowly whisk in olive oil. To serve, toss greens with enough vinaigrette to lightly coat. Divide greens onto 4 plates. Arrange 4 pear quarters in a pyramid over each serving. PER SERVING: 263 CAL.; 2G PROT.; 12G TOTAL FAT (1G SAT. FAT); 340 CARB.; 0 CHOL.; 242MG SOD.; 6G FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 98 Converted by MM_Buster v2.0l.

Main Ingredient: SaladCuisine: Uncategorized

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