4Bosc pearscore and dice pears into ¼-inch dice; do not peel
1/4cupExtra virgin olive oil
1tspGinger powder
1tbspHoney
pincheach Salt and pepper
TO PREPARE APPLE CIDER AND ORANGE VINAIGRETTE:
1/2cupApple cider vinegar
2wholeOrangejuiced
1whole Orangezested
3/4cupExtra virgin olive oil
1tbspHoney
1tbspWhole grain mustard
2tbspShallotsminced
pincheachSalt and pepper
TO PREPARE SALAD:
3headsBib lettuceshredded to desired size
3cupsRoasted pears
1-1/2cupsCrumbled feta cheese
1 to 1 -1/2cupsSweet onion, Vidalia or Mauihalved and thinly sliced
1/2cupPine nutstoasted
1-1/2cupsapple cider and orange vinaigrette
Instructions
TO ROAST PEARS:
To roast pears, preheat oven to 400°. In a mixing bowl, combine all ingredients except pears. Toss pears in mixture. Place pears on lightly oiled baking sheet and roast in oven until tender, about 15 minutes. Cool roasted pears before using.
APPLE CIDER AND ORANGE VINAIGRETTE:
In a salad dressing shaker or a jar with a tight fitting lid, combine all ingredients and shake vigorously until thoroughly mixed. Adjust seasoning if needed.
TO PREPARE SALAD:
In a bowl, combine lettuce, ½-cup feta, sliced onion, 1-½ cups of roasted pears. Toss with vinaigrette and move to serving platter. Garnish with remaining feta, pears, and pine nuts.
Notes
Recipe provided by Chapoquoit Grill on Route 28A in West Falmouth and also appeared in the 2014 Early Summer issue of Cape Cod HOME.