Yield: 4 servings
|4 mediums||Ripe Bosc pears|
|Peeled and quartered|
|1 tablespoon||Canola oil|
|½ cup||Granulated sugar or fructose|
|1 teaspoon||Chopped fresh rosemary|
|1 teaspoon||Crushed red pepper flakes|
|1½ pounds||Mixed torn greens|
|2 tablespoons||Canola oil|
|1 cup||Julienned fresh figs|
|OR reconstituted dried figs|
|1 tablespoon||Finely chopped shallots|
|1 cup||Sherry wine|
|¼ cup||Balsamic vinegar|
|1 tablespoon||Dijon mustard|
|1 teaspoon||Ground cinnamon|
|1 cup||Vegetable stock|
|½ cup||Olive oil|
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.