For Pears:
2 Pears-slightly ripened, peeled, cored, each cut into 8 wedges
1 Tbsp. Vegetable Oil-to keep pear wedges from sticking to the grill
• Heat clean, oiled grill on high heat. Place lightly oiled pear wedges on grill and let a grill mark appear. Flip over, repeat. Remove and reserve to garnish salad
For Salad Dressing:
4 Tbsp. Cider Vinegar
2 Tbsp. Cranberry Juice Concentrate
2 tsp. Dijon Mustard
½ Cup Canola Oil
Salt and Pepper to taste
• In bowl, whisk together the first four ingredients. Then slowly drizzle in oil while whisking to emulsify. Season to taste with salt and pepper. Use a piece of salad greens dipped in dressing and taste. Adjust to your own taste.
Garnish and Salad Assembly:
¼ Lb. Baby Salad Greens or any favorite mix-washed, spin dried
8 Tbsp. Blue Cheese-crumbled
4 Tbsp. Craisins-(dried cranberries)
1 Connecticut Pear- fully ripened, washed, cored, cut into thin slices
• In large bowl, gently toss the salad greens with enough dressing to coat. Divide greens onto four salad plates and garnish with the grilled pears, blue cheese, craisins and sliced raw pears. Drizzle any remaining dressing over salad if desired. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
