A Healthy Recipe from Our Partners at Morris Hospital and Healthcare Centers
Winter Green with Roasted Pears and Pecorino
Yields 6 servings
- 1/2 cup pine nuts
- 1 firm but ripe Bosc pear, halved and cored
- 1 teaspoon olive oil
- 1/4 teaspoon table salt
- 4 handfuls mixed winter greens, tough stems removed and torn or cut into bite-size pieces
- 1/2 cup coarsely grated pecorino cheese
- 2 tablespoons champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1 large shallot, finely chopped
- 1/4 cup nut oil such as walnut, almond, or pecan
- Salt and ground pepper
- Preheat the oven to 375°F.
- In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 3 minutes. Remove from the heat and immediately pour onto a plate to cool; the nuts can burn quickly. Set aside.
- Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and the table salt. Arrange the pears in a single layer in a baking pan or on a rimmed baking sheet and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears. Return to the oven and roast until tender and slightly browned, 3–5 minutes longer. Let cool.
- In a shallow salad bowl, combine the greens, pine nuts, and cheese and toss to mix.
- In a small bowl, whisk together the vinegar, mustard, and shallot. Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper.
- Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted pear slices, season with a few grinds of pepper, and serve right away.
179 calories; protein 7 g; carbohydrates 12; fiber 3 g; total fat 12 g; saturated fat 3 g; sodium 341 mg