Ingredients
2 Pears, peeled, cored, sliced 1/2-inch thick
1 Pear, very ripe, peeled, cored, coarsely chopped
2 1/2 Tbsp. Fresh lemon juice
2 Tbsp. Robert Rothschild Farm Raspberry Honey Mustard
2 tsp. Brown sugar
1/2 cup Olive oil
Salt and freshly ground pepper, to taste
10 cups Mixed greens, cleaned, dried, chilled
3/4 cup Walnuts, toasted, coarsely chopped
Instructions
Preheat oven to 425 degrees F. Toss sliced pears lightly with vegetable oil and spread in one layer in a shallow baking pan. Season with salt and pepper. Roast pears, turning once, until pears are tender and beginning to brown, about 20 minutes. Remove from baking dish, cool and reserve. Place pear, lemon juice, Raspberry Honey Mustard, brown sugar, salt and pepper in the bowl of a food processor or a blender. Process until the pear is pureed and the ingredients are mixed. With the motor running, pour the olive oil through the feed tube. Pulse until the oil is completely emulsified. Correct the seasonings. Place mixed greens in a serving bowl, season with salt and freshly ground pepper. Toss greens with vinaigrette just to coat. Check seasonings, sprinkle with reserved pears and walnuts.