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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe from Ingredients:
* 4 bosc pears, halved, cored, sliced in eighths |
* 8 shallots, peeled, halved |
* 3 tablespoons chilled butter, cut into small pieces |
* 6 tablespoons apple cider |
* 1/4 cup honey |
* 2 teaspoons fresh lemon juice |
* 1 large clove garlic, minced |
* 2 tablespoons raspberry vinegar |
* 1 tablespoon basil |
* 1/2 cup grapeseed oil |
* 1/2 teaspoon salt |
* 1/2 teaspoon freshly ground pepper |
* 1/4 cup port wine |
* 8 cups salad greens |
* 1/4 cup crumbled blue cheese |
* 1/4 cup toasted walnut pieces |
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Directions:
1. Preheat oven to 400 F.
2. Place pears and shallots in a 13 x 9-inch baking dish coated with cooking spray; dot with butter.
3. Combine cider, honey and lemon juice in a small saucepan.
4. Bring to a boil, and pour over the pear mixture.
5. Cover and bake for 20 minutes.
6. Uncover and bake an additional 30 minutes or until the pears are tender, basting occasionally.
7. Remove from oven and transfer pears and shallots to bowl; set aside. Reserve pear liquid.
8. Combine garlic, pear liquid, vinegar, basil, oil, salt, pepper and port in the workbowl of food processor.
9. Process until blended.
10. Arrange salad greens on 4 serving plates.
11. Divide pears and shallots over greens.
12. Sprinkle with blue cheese and walnuts.
13. Drizzle with port vinaigrette.
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