Winter Greens with Roasted Pears and Pecorino

Name: Winter Greens with Roasted Pears and Pecorino
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 firm but ripe Bosc pear, halved and cored; 2 Tbsps champagne vinegar; 1 teaspoons Dijon mustard; 4 handfuls mixed winter greens, tough stems removed and torn or cut into bite-size pieces; 1 teaspoon olive oil; 118 milliliters coarsely grated pecorino cheese; 118 milliliters pine nuts; 4 servings Sea salt and freshly ground pepper; 1 large shallot, finely chopped; 0 teaspoons table salt; 59 milliliters nut oil such as walnut, almond, or pecan

You can never have too many side dish recipes, so give Winter Greens with Roasted Pears and Pecorino a try. This recipe makes 4 servings with 323 calories, 7g of protein, and 30g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have table salt, sea salt and pepper, shallot, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Preheat the oven to 375°F.

Equipment you will use

Oven

In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 3 minutes.

Ingredients you will need

Pine Nuts

Toast

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Frying Pan

Remove from the heat and immediately pour onto a plate to cool; the nuts can burn quickly. Set aside.

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Nuts

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.

Ingredients you will need

Table Salt

Olive Oil

Pear

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Baking Sheet

Baking Pan

Bowl

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.

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Pear

Equipment you will use

Tongs

Oven

Let cool.

In a shallow salad bowl, combine the greens, pine nuts, and cheese and toss to mix.

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Pine Nuts

Cheese

Greens

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Bowl

In a small bowl, whisk together the vinegar, mustard, and shallot.

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Mustard

Shallot

Vinegar

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Whisk

Bowl

Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper.

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Salt And Pepper

Cooking Oil

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Whisk

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.

Ingredients you will need

Pepper