Maple-Roasted Pear Salad

• 2 Tbs. maple syrup
• 1 Tbs. hazelnut, walnut, or olive oil
• 4 small firm Bosc pears, halved
• 1/2 cup hazelnuts
• 8 cups baby arugula
• 3 oz. Parmesan, Pecorino, Zamorano, or other hard cheese
• 3 Tbs. hazelnut, walnut, or olive oil
• 2 Tbs. sherry vinegar
• 1 shallot, minced (2 Tbs.)
• 1 1/2 Tbs. honey
• 1 Tbs. whole-grain mustard
• 8 oz. cooked beets, finely diced (1 cup)

1. To make Salad: Preheat oven to 400F, and line baking sheet with foil.
2. Whisk together maple syrup and hazelnut oil in bowl.
3. Brush oil mixture on pears, and place cut-side down on prepared baking sheet.
4. Roast 22 minutes, or until pears are tender and cut sides caramelized.
5. Set aside to cool.
6. Reduce oven heat to 350 F. Spread hazelnuts on baking sheet, and toast 7 minutes, or until browned.
7. Transfer to kitchen towel, and rub off skins with towel.
8. Cool, chop, and set aside.
9. To make Beet Dressing: Whisk together oil, vinegar, shallot, honey, and mustard in bowl.
10. Stir in beets, and season with salt and pepper.
11. Toss arugula with Beet Dressing in bowl.
12. Divide among 8 plates, and top each with pear half.
13. Shave cheese over each salad with vegetable peeler, and sprinkle with hazelnuts.

maple syrup, hazelnut, hazelnuts, baby arugula, parmesan, hazelnut, sherry vinegar, shallot, honey, wholegrain mustard, cooked beets

Taken from www.vegetariantimes.com/recipe/maple-roasted-pear-salad/ (may not work)