Pear Recipes

Roasted Pear Salad with Port Vinaigrette

by Richard Nigro at Junipers Restaurant in Ottawa


     1 pear per salad:   Toss lightly with a mixture of red wine, port,

                         sugar and set aside.  Roast lightly in a hot

                         oven to serve.

Vinaigrette:

4 cups red wine
8 Tbsp. raspberry vinegar
1 1/2 cup olive oil
1 Tbsp. roasted garlic minced
1 cup of port
8 Tbsp. walnut oil
2 Tbsp. shallots minced
1 Tbsp. good blue cheese per serving
minced greens including field greens, watercress, spinach, arugula
To make the vinaigrette: Combine the red wine and port and bring to a boil. Reduce to 1 cup.

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