Roasted Pear and Manchego Salad Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 3 ripe pears, sliced
  • ½ cup + 1 tablespoon olive oil, divided
  • 3 ½ tablespoons honey, divided
  • 3 tablespoons balsamic vinegar, divided
  • ⅓ cup hazelnuts
  • 2 ½ bitter lettuce leaves
  • 3 tablespoons dried cranberries
  • ½ cup manchego shavings
  • 1 tablespoon Dijon mustard
  • ½ teaspoon finely grated ginger
  • ¼ teaspoon salt
  • ¼ teaspoon pepper, plus extra to taste
Directions
  1. Preheat the oven to 400 F and slice the pears into segments. Arrange the segments on a baking tray, and drizzle them with 2 tablespoons of honey, 1 tablespoon of balsamic vinegar, 1 tablespoon olive oil, and a pinch or two of ground pepper, to taste. Place the pears into the preheated oven and allow them to bake for roughly 20 minutes until they are golden.
  2. Meanwhile, place the hazelnuts into a clean baking tray. Place them into the oven for 8 to 10 minutes to toast and remove when they begin to turn brown and smell fragrant. Set aside to cool.
  3. To make the salad dressing, combine the remaining ½ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 ½ tablespoons honey, the finely grated ginger, and the salt and pepper, to a sealable mason jar. Place the lid on the jar and shake vigorously for 10 to 15 seconds until all of the ingredients are thoroughly combined.
  4. To assemble the salad, place the lettuce into a large bowl or platter and then place the roasted, cooled pears on top of the lettuce leaves.
  5. Roughly chop the toasted hazelnuts and sprinkle them on top, along with the dried cranberries. Drizzle the salad with the finished salad sauce, and sprinkle the shavings of manchego on top of the salad just before serving.