Roasted Pear, Feta, Watercress And Hazelnut Salad

• 6 Corella Pears
• 1/2 cup pomegranate molasses
• 1 tablespoon extra virgin olive oil
• 3 cups watercress
• 7 ounces feta or goat cheese
• 1/2 cup hazelnuts, chopped
• 2 tablespoons red wine vinegar
• 1 garlic clove, crushed
• 2 tablespoons pomegranate molasses
• 1 teaspoon cumin seeds, dry roasted and crushed
• 1/2 cup extra virgin olive oil
• sea salt
• freshly ground black pepper

1. Preheat the oven to 350 F. Cut the unpeeled pears in half lengthwise and remove the cores.
2. Cut the halves into thirds lengthwise, then place the pear wedges in a single layer in a small baking dish.
3. Drizzle with pomegranate molasses and olive oil and roast for about 30 minutes, turning once, until the pears are very tender and deep golden all over and the cooking juices are reduced and sticky.
4. Remove from the oven and cool to room temperature.

corella pears, pomegranate molasses, extra virgin olive oil, watercress, goat cheese, hazelnuts, red wine vinegar, garlic, pomegranate molasses, cumin seeds, extra virgin olive oil, salt, freshly ground black pepper

Taken from www.foodrepublic.com/recipes/roasted-pear-feta-watercress-and-hazelnut-salad-recipe/ (may not work)