Old Gilman Grill’s Honey Roasted Pear Salad with Blue Cheese and White Balsamic Vinaigrette
By Executive Chef Michael Price | Serves 4
1 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 Tbsp. honey
1/2 tsp. finely diced shallots
1/2 tsp. minced fresh thyme
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
2 Tbsp. honey
1 Tbsp. fresh lemon juice
Pinch of sea salt
2 medium ripe, but firm pears
1/4 cup water
8 oz. spring or mesclun salad mix
1/2 cup white balsamic vinaigrette
4 roasted pear halves, cut into slices
4 oz. crumbled Asher Blue cheese
2 oz. toasted pecan halves
For the vinaigrette, whisk together the oil, vinegar, honey, shallots, and seasonings in a small bowl. Cover and chill until ready to use, whisking again just before serving.
Preheat the oven to 350°. Mix the honey, lemon juice, and salt in a medium bowl. Halve and core the pears, and gently toss them in the mixture.
Arrange the pears cut-side down in a baking dish. Pour any remaining honey mixture over the top, then pour water into the bottom of the dish.
Roast pears for 20 minutes, then gently turn them over and spoon some of the cooking liquid on top. Continue roasting, basting the pears occasionally until they are tender and golden (about 20-30 minutes).
In a large mixing bowl, toss salad mix with the vinaigrette and a pinch of salt and ground pepper. Divide evenly onto four chilled salad plates. Layer pear slices onto the salad, followed by blue cheese. Sprinkle with pecan halves and serve.