This week I am repenting my bread pudding sins and trying not to bake. I made it through the weekend, but struggled. Instead of creaming butter and measuring sugar, I viciously reamed half a bag of tangerines and assembled salads. I had some lovely Bosc pears that were have been perfect for baking, so I somewhat reluctantly roasted them instead and paired them with some prosciutto and raspberries. In the end, my virtuousness was actually pretty tasty, but I'm sill not sure how long it will last.
ROASTED PEAR, PROSCIUTTO, AND RASPBERRY SALAD
Makes 4 good sized salads
Take 2 bosc pears and cut in half vertically, scoop out the centers- a melon baller works best for this. Place them in an oven-safe dish and drizzle with just a tiny bit of melted butter and roast for about 25 minutes in a 425 degree oven. In the meantime, divide one bag of salad greens amongst 4 plates and top each with a handful of raspberries and thin strips of proscuitto. When the pears are finished and cooled, slice them thinly and add them to the salad, top off with a handful of toasted almond slices and freshly ground pepper. Dress with a vinaigrette of chopped shallots, white wine vinegar and olive oil or whatever you like.
Tangerines- I love them, but I can't stand the seeds- so I used up half a big bag of them making just one glass of juice. It's not the type of thing I would normally post about, but I found it kind of incredible just how many tangerines were needed. I kept squeezing and reaming and appreciated the resulting pile of carnage enough to get the camera out. Perhaps looking at this will give you a vitamin C boost.
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