Pears and frisee are tossed with a honey-Dijon dressing in this recipe from “99% Fat-Free Italian Cooking,” by Barry Bluestein and Kevin Morrissey.
ROASTED PEAR AND FRISEE SALAD
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 teaspoon plus 1 tablespoon extra-virgin olive oil
2 Bosc pears, halved, cored
6 cups frisee or curly endive, torn into bite-size pieces
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1/2 cup crumbled low-fat feta cheese
3 tablespoons honey
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1/4 teaspoon salt
Freshly ground pepper
1. Heat oven to 400 degrees. Lightly oil baking dish with 1 teaspoon oil. Place pears cut-side down; bake 10 minutes. Remove from oven; let cool. Put frisee in bowl. Add feta.
2. Whisk together honey, mustard and vinegar. Whisk in 1 tablespoon oil, salt and pepper. Slice pears; toss with half the dressing. Toss frisee with remaining dressing; transfer to plates. Top with pears.
Nutrition information per serving:
Calories ………… 190 Fat ………… 7 g Saturated fat .. 1.7 g
% calories from fat .. 32 Cholesterol … 5 mg Sodium …….. 440 mg
Carbohydrates …… 31 g Protein …….. 4 g Fiber ………… 3 g