Keywords

gorgonzola
Colleen Watson-Turner
Red Calf Studio
vegetarian cooking
baby kale
warm salad
baked pears
roasted walnuts


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Warm Baby Kale Salad with Roasted Balsamic Pears

Warm Baby Kale Salad with Roasted Balsamic Pears
Start by oven-roasting several ripe pears, 12 minutes on each side in a 400 F oven, baste regularly with a mixture of 1 tbsp of olive oil and 1 tbsp balsamic vinegar. Roast them tummies down for the first 12 minutes.

In a skillet, lightly saute some garlic. Add baby kale. Wilt the kale in a mixture of equal amounts of balsamic vinegar and olive oil. Put the kale on a plate with crumbled gorgonzola, toasted walnuts and one of the roasted pears.

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© Colleen Watson-Turner. All rights reserved.

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