Romaine and Roasted Pear Salad with Fennel and Lemon-Mint Vinaigrette

Name: Romaine and Roasted Pear Salad with Fennel and Lemon-Mint Vinaigrette
Total time: 50 min
Ingredients: 4 firm Anjou pears or Bartlett pears (about 2 pounds); 1 tablespoon unsalted butter, melted; 2 tablespoons granulated sugar; 1 1/2 tablespoons extra-virgin olive oil; 1 tablespoon minced fresh mint leaves; 1 teaspoon grated lemon zest; 1 1/2 tablespoons lemon juice from 1 lemon; 1/2 teaspoon table salt; Ground black pepper; 1 head romaine lettuce, washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed); 1 small bulb fennel (about 8 ounces), stems, fronds, and base trimmed; bulb halved, cored and sliced as thinly as possible (about 1 1/4 cups)

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High heat, butter, and sugar transform underripe pears into the centerpieces of unusual and delicious winter salads.

Keywords

Side Dishes
Fruit
Vegetables
Salads

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Ingredients

4 firm Anjou pears or Bartlett pears (about 2 pounds)
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh mint leaves
1 teaspoon grated lemon zest
1 1/2 tablespoons lemon juice from 1 lemon
1/2 teaspoon table salt
Ground black pepper
1 head romaine lettuce, washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
1 small bulb fennel (about 8 ounces), stems, fronds, and base trimmed; bulb halved, cored and sliced as thinly as possible (about 1 1/4 cups)