Ingredients
Directions
NOTE: Wash hands with soap and water.1. Preheat oven to 450 degrees Fahrenheit.
2. Slice pears in half, remove core with melon baller or small spoon.
3. Arrange pear slices on a shallow baking pan, brush lightly with half the butter, turn over and brush with the remaining butter.
4. Roast pears 5 minutes, turn and roast 5 minutes longer or until edges are slightly brown.
5. Cool pears while assembling salad.
6. Divide lettuce onto 4 plates, top with equal portions of pears, pecans and cranberries.
7. Combine oil, vinegar, honey and salt in a shaker bottle or small bowl; shake or whisk to blend.
8. Drizzel dressing over salads.
9. Top each salad with 1/3 cup blue cheese crumbles.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!