For a while now we have wanted to make a salad featuring a fresh fruit -- e.g., apple or grape -- and this recipe from a sample issue of Cook's Country that arrived last week has satisfied that want perfectly.Heat your oven to 400F and roast onion wedges, smothered in oil, for about 25 minutes (flipping half way through) on a baking sheet. (When peeling the onion, do not trim the root as it holds the wedge together.) Make the dressing by whisking together the juices, mustard, and honey and then the oil. Season it with salt, pepper, and fresh thyme to taste. After the onion wedges have cooled down, place them together with pear chunks, goat cheese, almonds, and cranberries on top of the greens and drizzle the dressing all over.
- 2 red onions, cut into 1-inch wedges
- 2 Tbsp orange juice
- 1 Tbsp lemon juice (from a lemon half)
- 1 tsp Dijon mustard
- 1 tsp honey
- 4 Tbsp olive oil
- 1/4 tsp fresh thyme
- salt & pepper
- 6 oz. / 8 cups greens: spinach, arugula, etc.
- 1 ripe pear, cut into chunks
- 1/2 cup crumbled goat cheese
- 1/3 cup almonds, chopped coarsely
- 1/4 cup cranberries
(serves 6)