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Thanksgiving Autumn Salad

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Serves: 6

Roasted pears, Serrano ham, toasted hazelnuts and Maytag blue cheese makes this recipe a Thanksgiving must-have.


Ingredients

3 Bartlett pears, cored and sliced into eighths lengthwise

2 t. olive oil

coarse kosher salt and fresh ground pepper

1 c. chopped hazelnuts or pecan halves

2-5 oz. pkg. baby arugula

6 oz. Maytag blue cheese, cubed

1 pkg. La Gruta fig cake, cut into 10 wedges

1 pkg. Don Juan Jamon Serrano, each slice cut in half

DRESSING:

1 T. Dijon mustard

1 T. pure maple syrup

1/3 c. apple cider vinegar

3/4 c. extra virgin olive oil

1/4 t. coarse kosher salt

1/2 t. fresh ground black pepper

 

 

 

 

 

To Prepare

Heat oven to 400°.  Spray 9 x 13 inch sheet pan with non-stick cooking spray. Place pear slices in a single layer on prepared pan. Drizzle with 2 t. olive oil. Season lightly with salt and pepper. Roast for 30 minutes until pears are lightly brown and caramelized around the edges. Remove from oven and allow to cool.

Place hazelnuts or pecan halves on a small sheet pan or aluminum pie pan. Toast in oven for 3-5 minutes. Be sure nuts do not burn. Set aside.

Meanwhile, whisk together all ingredients for the dressing. Toss arugula with dressing.

To Serve

Mound dressed greens on large serving platter. Surround greens with roasted pear slices, toasted hazelnuts, Serrano ham, fig cake wedges and blue cheese.

Pair with Pierre Sparr Gewurztraminer.



Eddie's Recipe Tip:

Try preparing our recipe for Sweet Potato Biscuits with Maple Bacon Butter to serve with the salad platter.