The Healthy Hedonist Holidays/Myra Kornfeld 2007

Roasted Pear and Mixed Greens Salad with Cocoa Nib Windowpane Crisps
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
2 semifirm Anjou or Barlett pears 1/4 cup extra virgin olive oil 2 tablespoons maple syrup
1 tablespoon balsamic vinegar salt and freshly ground black pepper 1/4 cup sugar, preferably a natural one such as evaporated cane sugar or maple sugar
1/4 cup rice syrup 1/4 cup chopped pecans 2 tablespoons cocoa nibs
1 small head radicchio 1 small head butter lettuce 1 head arugula, hard stems trimmed, leaves halved
2 tablespoons fresh chives, cut into 3/4-inch pieces



1 Preheat the oven to 400 F. Peel the pears and cut them in half. Core each half, remove the stems, and cut each half into 5 slices. Transfer the pears to a medium bowl and toss with 1 tablespoon olive oil and the maple syrup. Spread the pears on a parchment-covered baking tray and roast about 20 minutes, until tender and starting to brown, turning once or twice. Remove the pears from the oven and lower the temperature to 325 F. Transfer the pears to a bowl and set aside.
2 In a small bowl, whisk together the vinegar, the remaining 3 tablespoons oil, and a sprinkling of salt and black pepper.
3 MAKE THE CRISPS: Warm the sugar and rice syrup iin a small pot until the syrup starts to boil. Stir the sugars to combine and stir in the pecans and nibs. Scoop out the mixture onto a silicone or parchment-covered baking tray and flatten out as best you can. it's thick, but after a few minutes in the oven it spreads thin. Bake for 15 minutes. You can test the sugar's hardness by scooping a bit with a spoon and placing it in a glass of cold water. If it is crisp, it is ready.
4 Remove from the oven and let the crisp cool, about 10 minutes. Break into irregular-sized pieces and store in a covered container at room temperature.
5 Shred the radicchio and butter lettuce and place in a bowl with the arugula and chives. You should have about 8 cups of greens. Add the pears and the dressing and toss to combine. Break up the candied pecans and toss a few pieces per serving into the salad. Divide among 6 plates and serve.

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