Ingredients
2 tablespoons freshly squeezed lemon juice
4 teaspoons Champagne vinegar or white vinegar
1 teaspoon Dijon mustard
1 pinch sea salt
1/3 cup extra-virgin olive oil
For the salad:
1 tablespoon extra-virgin olive oil
1 tablespoon Champagne vinegar
4 small, firm pears (I went with a mix of Green Anjou and Bosc here)
Sea salt, to taste
Black pepper, to taste
1 bunch rainbow chard or regular chard
Lemon wedges, for garnish
Directions
- Preheat oven to 375° F. In a small bowl, whisk together the olive oil and Champagne vinegar.
- Halve pears and carefully cut out the core. Set pears with sliced side facing up on a rimmed baking sheet. Drizzle olive oil mixture over pears and sprinkle each with sea salt and pepper.
- Slide the baking sheet into the oven. Roast for 8 minutes, then use tongs to flip the pears, and return them to the oven for 6 to 8 more minutes, or until the edges are golden and the pears are easily pierced with a fork. Set aside to cool.
- In a large bowl, toss the greens with half of the vinaigrette. Divide greens between four plates, add 2 pear halves to each, and drizzle with the remaining dressing. Finish salads with a pinch of sea salt and a liberal sprinkle of black pepper, and garnish with a lemon wedge.
**Recipe modified from original in link**
http://www.athoughtforfood.net/blog/dandelion-green-and-citrus-salad
