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Fruit in salad is not normally my first choice, but caramelized pears give a nice warm and sweet note that works really well for a fall menu.
2 pears (unpeeled)
1 tablespoon Haddar Brown Sugar
1/4 teaspoon salt
10 ounces (280 grams) arugula
2 tablespoons pine nuts, toasted
2 tablespoons pomegranate seeds
1/2 cup snow peas
1/2 cup Tuscanini Olive Oil
2 tablespoons orange or grapefruit juice
2 tablespoons Haddar Brown Sugar
1 tablespoon Haddar Dijon Mustard
1/2 teaspoon Gefen Cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with Palisades Parchment Paper.
Wash pears and cut into 1/4-inch (0.6- centimeter) slices, then sprinkle lightly with brown sugar and salt.
Spread onto the baking sheet. Bake seven to 10 minutes or until sugar starts to bubble. Remove from oven and allow to cool.
In a medium bowl, mix dressing ingredients.
Arrange arugula in a wide, shallow bowl and dress.
Add toppings and serve.
Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.
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