8 ripe and firm pears, cut into wedges
2 tablespoons of extra virgin olive oil
1 small bunch of escarole
1/4 cup of red leaf lettuce
1/4 cup of curly leaf lettuce
For the dressing
1 tablespoon of finely chopped onion
2 1/2 tablespoons of apple cider vinegar
1 tablespoon of honey
1/2 teaspoon of salt
Black pepper to taste
5 tablespoons of extra virgin olive oil
2 tablespoons of toasted pumpkin seeds
2 tablespoons of black sesame seeds
8 ripe and firm pears, cut into wedges
2 tablespoons of extra virgin olive oil
1 small bunch of escarole
1/4 cup of red leaf lettuce
1/4 cup of curly leaf lettuce
For the dressing
1 tablespoon of finely chopped onion
2 1/2 tablespoons of apple cider vinegar
1 tablespoon of honey
1/2 teaspoon of salt
Black pepper to taste
5 tablespoons of extra virgin olive oil
2 tablespoons of toasted pumpkin seeds
2 tablespoons of black sesame seeds
Brush the pear wedges with olive oil and arrange on a baking sheet
Bake in a preheated oven at 200°C for 25 minutes, or until they start to brown (turn them halfway through)
Let them cool down for 15 minutes
While that's happening, wash the greens, chop them coarsely, and mix with the roasted pear wedges
Prepare the dressing
In a small bowl, combine the chopped onion with apple cider vinegar, honey, salt, and black pepper
Add the olive oil in a thin stream, whisking constantly to obtain a smooth mixture
Season the salad with the dressing
Sprinkle with pumpkin seeds and sesame seeds
Serves 8.
