Getting lost used to be fun…invigorating even. Bicycling down unfamiliar streets, feet numb and heart pumping, white knuckles on handle bars, worrying you’d never find home. Once upon a time we lived for that thrill. Crawling our way out of a mess, we emerged refreshed and radiant. But those unruly years have passed, and straying a bit now results in being late for a meeting or seeming irresponsible. Well, I will have none of that! Take my hand and flip your hair. Let’s get wild.
Shall we go on a wee adventure? I see a strange path. Let’s follow it and remember the joy in losing our way.
Oh my! What’s this? We seem to have been led to something quite rare and exciting…something destined to be discovered by only ourselves. See? Risking our lives was oh so worth it.
This lovely, warm little salad is perfect as an appetizer to an even warmer soup during these cold months. A pear mounded with rich pine nuts and herbed cheeses? The only way to improve that combination is to roast it and drizzle it with honey. Oh my. Hints of cinnamon and rosemary will remind you take more risks, make more decisions, and throw caution to the wind a bit more often.
Roasted Pear Salad adapted from Chef Wanabe
Ingredients
2 Anjou Pears
1/4 Cup Grated Parmesan
1 Cup Crumbled Goat’s Cheese
1/4 Cup Pine Nuts
A pinch of Finely Chopped Rosemary
1/4 Teaspoon Cinnamon
A dash of ground Pepper
A dash of Salt
2 Tablespoons Melted Butter
Honey
Directions
Preheat oven to 375 Degrees.
Peel your pears and cut them in half lengthwise. Remove the core and seeds with a knife. Hollow out the center a bit so that it can hold the filling as you wish, like a little boat. If you wish to prevent browning of your pears (caused by exposing flesh to air), toss in a bit of lemon juice before proceeding to next step. Brush all sides of your halved pears in butter.
Toss your other ingredients together, except for the honey. Firmly mound 1/4 of the mixture on top of each pear’s indentation. Place pears on a baking sheet and roast until filling is golden, about 10-15 minutes. Drizzle with honey and serve warm atop a bed of mixed greens.
All photographs were taken by a man who abhors cooked fruit but loves this salad, Evan Lentz.
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