Winter Greens with Roasted Pears and Pecorino | Kale | Boston Organics

Ingredients

• 1/2 cup pine nuts, lightly roasted
• 1 firm but ripe Bosc pear, halved and cored
• 1 tsp olive oil
• 1/4 tsp table salt
• 4 handfuls mixed winter greens, tough stems removed, leaves torn or cut into bite-size pieces
• 1/2 cup coarsely grated pecorino cheese
• 2 Tbsp Champagne vinegar
• 1/2 tsp Dijon mustard
• 1 large shallot, finely chopped
• 1/4 cup nut oil, such as walnut, almond or pecan
• Sea salt and freshly ground pepper, to taste