July Recipe of the Month

Carmelized Pear And Pecan Salad

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2 Ripe Pears
4 Tablespoons THE OLIVE MILL TUSCAN HERB OLIVE OIL, divided
4 Tablespoons THE OLIVE MILL CRANBERRY PEAR BALSAMIC, divided
1/4 teaspoon Sea Salt, or to taste
Freshly Ground Black Pepper, to taste
6 cups baby Spinach
1/2 cup Dried Cranberries
1/2 cup Spiced or Glazed Pecans
1/2 cup Goat, Feta or Blue Cheese, crumbled

DIRECTIONS:

Cut the Pears in half and remove the core.
Heat a sauté pan with 2 tablespoons of the Tuscan Herb Olive Oil. Once warm, add the Pears, centers down and cook until golden in color, 3 to 5 minutes. Turn the Pears over, drizzle with 2 Tablespoons of the Cranberry Pear Balsamic, and cover the pan. Cook until soft and caramelized, about 10 minutes longer.
Meanwhile, in a small bowl whisk together the remaining 2 Tablespoons Cranberry Pear Balsamic, 2 Tablespoons Tuscan Herb Olive Oil, Sea Salt, and Pepper. Toss the dressing with the Spinach and arrange on a large serving platter. Top the Spinach with Pears, Cranberries, Pecans, and Cheese.

 

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