Roasted Pear Salad

• 2 medium pears, halved and cored
• 4 teaspoons olive oil, divided
• 2 tablespoons cider vinegar
• 1 teaspoon water
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 package (10 ounces) mixed baby salad greens
• 1 cup watercress sprigs
• 1/4 cup chopped hazelnuts, toasted
• 1/4 cup dried cranberries

1. In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400u0b0 for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender.
2. When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream.
3. In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.

olive oil, cider vinegar, water, honey, salt, white pepper, mixed baby salad greens, watercress sprigs, hazelnuts, cranberries

Taken from www.tasteofhome.com/recipes/roasted-pear-salad/ (may not work)