Ingredients
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3 Bartlett of Anjou pears, cored
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7 tbsp olive oil, divided
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1/4 tsp ground cinnamon
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1/4 cup white wine vinegar
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1 tbsp Dijon mustard
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1/4 tsp sugar
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4 cups arugula
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5 cups chopped romaine
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1/2 cup dried cranberries
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1/2 cup chopped walnuts, toasted
Steps
1
Preheat oven to 375°F. Line a rimmed baking sheet with parchment. Cut the pears into thin wedges. Toss with 2 tbsp olive oil and cinnamon. Season with salt and pepper.
2
Arrange pears in a single layer on prepared pan. Bake 15–18 min., until tender but not falling apart. Cool completely.
3
Meanwhile, whisk together the vinegar, mustard, and sugar. Whisk in remaining 5 tbsp oil. Season with salt and pepper to taste.
4
When ready to serve, toss the greens with some of the vinaigrette. Arrange on a platter. Top with pears. Sprinkle the cranberries and walnuts on top. Serving remaining dressing on the side.
Tips
Vinaigrette can be made and refrigerated up to 2 days ahead. Pears can be roasted and held at room temperature up to 5 hours ahead.
