Spiced pear salad

Yield: 4 servings

Measure Ingredient
1 Cinnamon stick
3 Bay leaves
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 tablespoon Honey
1 teaspoon Ground cinnamon
1 cup Vegetable stock
½ cup Olive oil

VINAIGRETTE

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.

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