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Roasted Pear Salad w/ Dried Cranberries, Gorgonzola, Sweet 'n Smoky Pistachios & Champagne-Honey Vinaigrette


2 medium firm Anjou or Bartlett pears, halved and cored and cut into 1/4 inch slices
2 teaspoons butter, melted
1 teaspoon extra virgin olive oil
2 tablespoons sugar
4 cups arugula*
4 cups butter lettuce*, or use your favorite greens or whatever looks freshest at the market
½ cup dried cranberries
½ cup crumbled Gorgonzola cheese
½ cup Sweet & Smokey Pistachios, click for recipe (if you're in a hurry, just use shelled, salted, roasted pistachios from the market)
Champagne-Honey Vinaigrette, recipe below

Champagne-Honey Vinaigrette

1 clove garlic, minced
1 teaspoon dijon mustard
2 tablespoons honey
¼ cup Champagne vinegar (I love the Trader Joe's Champagne vinegar)
¼ cup freshly squeezed orange juice
¼ cup canola oil
¼ cup extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Vegan gorgonzola options:


TofuZola Cheeze Spread
1/2 cup firm silken Tofu
1/4 cup white (shiro) miso
1/4 tsp white wine vinegar
Mash Tofu in a non-metal bowl. Whip until smooth.
Mix in miso and vinegar, and blend completely.
Let stand at room temperature for 1 hour.
Stir again, then refrigerate!



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