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Mizuna and Escarole Salad with Caramelized Pears

Author: Letty | @lettyskitchen

Ingredients

  • 4 firm , yet ripe pears, Bosc or Bartlett
  • 1 tablespoon plus ¼ cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 small bunch escarole
  • 1 small bunch mizuna
  • 3 handfuls mixed salad greens
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • ¼ teaspoon Real Salt
  • Pinch cayenne

Instructions

  • Preheat oven to 425° F. Peel and core the pears, then cut them into 8 wedges each.
  • Toss them with the first tablespoon of olive oil and spread in one layer on a large baking sheet. Season with salt and pepper.
  • Roast the pears, stirring and turning a couple of times, until they are tender and beginning to brown, 20 to 30 minutes. Cool.
  • Wash the escarole and mizuna. Tear away any thick ribs and discard. Tear the tender leaves into bite-sized pieces. Mix with the salad greens to make up about 8 cups total.
  • In a small bowl, whisk together the shallot, vinegar, honey, salt and pepper. Add the remaining ¼ cup of oil in a slow stream, whisking until smooth.
  • Toss the vinaigrette with the mixed greens and the roasted pears.
  • Divide onto chilled plates.