| Roasted Pear and Kamut Salad |
Author: Chef Brad
Ingredients
- For the Salad:
- 6 pears, cut in half and cored
- 2 cups chilled cooked Kamut
- 2 cups sliced strawberries
- ½ cup crumbled cheese
- 1 large bunch asparagus, top three inches
- 2 tablespoons olive oil
- 2 tablespoons Xagave
- 1 package mesclun greens
- ` Pecan halves
- -
- Dressing:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon shallots, chopped fine
- ⅓ cup Xagave
- 1 teaspoon salt
Instructions
- On griddle or skillet, place pears face down and cook until golden brown, remove from heat and place on baking sheet and bake in a 350 degree oven until tender, about 10 minutes.
- Remove and cool.
- On griddle place oil and asparagus, toss in oil and drizzle with Xagave and vinegar.
- Cook for about 5 minutes or until asparagus is caramelized.
- Remove and cool.
- Make dressing( if using a sauce pan, use drippings from asparagus for dressing), and toss pears, kamut, strawberries, and pecans in dressing.
- Place over greens and garnish with crumbled cheese.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/10/roasted-pear-and-kamut-salad/