Roasted Vegetable & Pear Salad
3 tablespoons Pear-infused Balsamic Vinegar
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 tablespoon brown sugar
1/2 teaspoon Kosher salt
fresh ground pepper (to taste)
2 plum tomatoes, quartered lengthwise
1 red onion, quartered lengthwise
1 Anjou pear, quartered lengthwise then sliced
2 zucchini, quartered lengthwise then sliced into 1/2″ chunks
4-6 cups fresh mixed salad greens
10 basil leaves, thinly sliced
1/2 cup fresh diced mozzarella
Heat oven to 400 degrees. Prepare the Pear-infused Balsamic Vinaigrette: in a small mason jar combine the vinegar, olive oil, garlic, brown sugar, salt & pepper. Put on the lid and shake well. Place the vegetables and sliced pear in a large bowl and pour on 1/4 cup of the vinaigrette. Toss to coat all the vegetables and pear slices with the vinaigrette.
Spread the marinated vegetables and sliced pear on a large baking sheet. Bake 20-30 minutes until vegetables are roasted; nicely browned and tender.
On a large dish, layer the mixed salad greens then the roasted vegetables and pear slices, topping with the sliced basil and freshly diced mozzarella.
Roasted Vegetable & Pear SaladDrizzle the remaining Pear-infused Balsamic Vinaigrette over the Roasted Vegetable & Pear Salad. Enjoy!