Roasted Pear and Goat Cheese Salad
Greens (Butter Lettuce mix)
Apple Juice (baste the pears)
It's also pretty easy to put together as well - just cut the pears in half, cut out the core (creating a perfect little hole for the goat cheese!), toss with lemon juice, and roast at 375 degrees for about 20 mins (skin side up first, then turn over after the first 10 mins). At the point that you turn over the pears, add the goat cheese in the hole so it warms up and browns on the top! I used apple juice to baste the pears during the baking process to keep moist and add flavor.
For the dressing, it's a little bit of a taste and test process. After taking the pears out I emptied the cooking juices into a small bowl for the base of the dressing, then added about a TB each of white wine vinegar and olive oil, as well as a little salt and pepper. Depending on its acidity, you can also add a little lemon juice. Some variations include adding a bit of fig jam or dijon mustard, depending on your tastes.
blood oranges (substitute regular naval oranges if you can't find the blood oranges)
pepitas (pumpkin seeds) - roasted and salted
1/4 cup olive oil
2 TB balsamic
1 TB lime juice
salt and pepper
In a large bowl, toss the spinach and basil together (equal amounts of each) and right before you're ready to serve toss the greens with your dressing. Top with feta and pepitas after plating.