Roasted-Pear And Goat Cheese Salad

• 1 teaspoon well-aged balsamic vinegarvinegar
• 2 teaspoons sherry vinegarsherry-vinegar
• 1/4 teaspoon salt, plus more to tastesalt
• Dash of fresh ground black pepper, plus more to taste
• 2 tablespoons pumpkinseed oiloil
• 1 tablespoon canola oilcanola-oil
• 4 ripe pears, peeled, cored and cut into quarterspear
• Olive oil spray
• 1 pound mesclun, rinsed and dried
• 8 ounces fresh goat cheesegoat-cheese
• 1/2 cup toasted pumpkinseeds
• 1 tablespoon pumpkinseed oiloil

1. 01Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
2. 02Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
3. 03To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

Calories

408 kcal

Protein

13 g

Fat

28 g

Saturated fat

10 g

Carbs

32 g

Fiber

7 g

Sugar

19 g

Sodium

440 mg

Cholesterol

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