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Wilted Arugula, Asian Pear and Blue Cheese Salad
Wilted Arugula, Asian Pear and Blue Cheese Salad
Whisk together the balsamic vinegar, mustard, and honey in a small saucepan over low heat. Gradually pour in the olive oil, and continue whisking until the dressing has emulsified. Season with salt and pepper. Divide the arugula between plates. Top with the sliced pear and blue cheese, then drizzle with warm vinaigrette.
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Roasted Beets with Asian Pear, Apple and Arugula
Roasted Beets with Asian Pear, Apple and Arugula
Balsamic vinaigrette: Make your own or use store bought
Get a large sheet of foil and put the beet on and drizzle with olive oil, salt and pepper. Roast beets at 425 for about 40 minutes. On the same pan cut your onion in slices and drizzle with olive oil, salt and pepper. The onion will be done first, so remove and set aside. After the beets are done, remove and cool. The skin should peel right off. Dice and set aside with the onions. If making your own vinaigrette, mix the balsamic, olive oil, sugar and seasoning. Slice the pears and the apple and toss with the arugula, add the beets and onion and toss with the vinaigrette. Add the gorgonzola and top with the pecans.
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Roasted Broccoli and Cauliflower with Lemon and Garlic
Roasted Broccoli and Cauliflower with Lemon and Garlic
Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.
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