Ingredients
Scale
- Rosemary Red Wine Poached Pears, sliced (recipe here)
For the rosemary red wine pear vinaigrette:
- 6 Tablespoons of the syrup from poaching the pears
- 1/4 cup red wine vinegar
- 1 Tablespoon dijon mustard
- 2 Tablespoons extra virgin olive oil
- A sprinkle of dried dill
- A dash of granulated garlic
- A dash of onion powder
For the salad:
- Mixed greens
- Thinly sliced red onions
- Goat cheese crumbles
- Cinnamon roasted almond slices (recipe here)
Instructions
- Poach the pears, reserving some of the poaching syrup for the salad dressing. Let the pears cool and then cut the pears lengthwise into slices.
- To make the dressing: Pour all the dressing ingredients into a jar and shake vigorously to mix. Set aside.
- Fill your salad plate or bowl most of the way with greens. Arrange poached pear slices on top, tuck in the red onions, sprinkle with goat cheese crumbles and almond slices. Drizzle with some of the dressing and enjoy!
Notes
Prep time does not include the time for poaching pears and roasting almonds.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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