This recipe is liked by 0 person(s). |
Spiced Pecan and Roasted Pear Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1/4 cup | pecan halves |
1/2 tsp | garam masala, divided |
1/8 tsp | salt |
3 assorted firm-ripe pears (Bosc, Anjou, or Bartlett) | |
Cooking spray | |
1 tbsp | sherry vinegar |
1 tbsp | dijon |
1 tbsp | honey |
2 tsp | olive oil |
1 bunch | chopped trimmed watercress |
2 heads | endive, separated into leaves |
Preheat oven to 400. Toast the nuts in the oven for 2-3 mins or until fragrant. Tranfer nuts to a bowl, and toss with 1/4 tsp garam masala and the salt.
Halve and core the pears. Cut each half into 3 wedges. Lightly coat a baking sheet with cooking spray. Arrange pear wedges on their sides and sprinkle tops with remaining 1/4 tsp garam masala. Roast pears in the middle of the oven, turning once, about 20 mins or until tender and golden brown.
Whisk together the vinegar, and next 3 ingredients (through olive oil) in a small bowl.
Make salad and drizzle with dressing.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.