makes 6 servings

Vinaigrette:
1-1/2 tsp. (8 mL) finely minced shallot
6 Tbsp. (90 mL) vegetable oil
4 tsp. (20 mL) liquid honey
3/4 c. (75 mL) Balsamic vinegar
3/4 c. (75 mL) warm water
1 Tbsp. (15 mL) non-fat plain yogurt (optional)
Salt and freshly ground pepper to taste

Salad:
3 small firm ripe pears
9 c. (2.25 L) packed assorted greens (endive, arugula, radicchio, red leaf, etc.), cleaned, stemmed
2 oz. (60 g) Parmesan cheese, very thinly sliced or shaved
4 Tbsp. (60 mL) pine nuts, lightly toasted, cooled
Fresh basil leaves, for garnish

To make the vinaigrette: In the bowl of a food processor combine shallot, oil, ­honey, vinegar, warm water and yogurt (if using) and process until smooth. Transfer mixture to a small bowl or jar, salt and pepper to taste and set aside. To make salad: Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper and set aside. Halve and core pears. Slice each pear half lengthwise and arrange in one layer, cut side up on baking sheet. Lightly salt and pepper the pears and bake until golden and just tender when pierced with a fork, about 20 minutes. In a large bowl toss salad greens with 4 Tbsp. (60 mL) of the vinaigrette. Divide salad between 6 plates and top each with 2 warm roasted pear quarters, Parmesan and pine nuts. Drizzle with ­remaining vinaigrette, garnish with basil and serve immediately.

Calories: 296; Protein 5.9 g; Carbohydrate 22.6 g; Fibre 3.3 g; Fat 23 g/serving

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