Roasted Pear & Feta Salad
Pomegranate, reduction (1/2 cup) ‡
Baby Spinach (1 cup) ‡
Gongura Leaves (1 Cup) ‡
Summer Leafy Mix (1 Cup) ‡
Radish & Beetroot Micro-Greens (½ Cup) ‡
Feta or Goat cheese (7 oz.)
Hazelnuts, chopped (½ cup)
Red wine vinegar (2 tbsp)
Garlic crushed (1 clove) ‡
Cumin seeds, dry roasted and crushed (1 tsp)
Extra virgin olive oil (½ cup)
Sea salt (to taste)
Black pepper (freshly ground)
‡: available in Tall Tree Organic Subscription
Preheat the oven to 350˚F. Cut the unpeeled pears in half lengthwise and remove the cores.
Cut the halves into thirds lengthwise, then place the pear wedges in a single layer in a small baking dish.
Drizzle with pomegranate reduction and olive oil and roast for about 30 minutes, turning once, until the pears are very tender and deep golden all over and the cooking juices are reduced and sticky.
Remove from the oven and cool to room temperature.
Combine the vinegar, garlic, pomegranate reduction and cumin in a small bowl and whisk well to combine.
While whisking constantly, slowly add the olive oil in a thin stream, then season with salt and pepper.
Spread the exotic greens & micro-greens over a serving platter, then scatter over the pear, cheese and hazelnuts.
Drizzle the dressing over the top and serve. Garnish with micro-greens.