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Grilled Pear Salad

Photo: Jennifer Davick; Buffy Hargett
Hands-on time 25 mins
Total time 25 mins
Yield Makes 6 to 8 servings

Ingredients

  • 3 firm ripe Bartlett pears, cut into 1/2-inch-thick wedges
  • 1/4 cup red wine vinegar
  • 1/2 (10-oz.) jar seedless raspberry preserves
  • 2 tablespoons chopped fresh basil
  • 1 garlic clove, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 1/3 cup canola oil
  • 1 (5-oz.) package gourmet mixed salad greens
  • 1/2 small red onion, thinly sliced
  • 2 cups fresh raspberries
  • 3/4 cup honey-roasted cashews
  • 4 ounces crumbled goat cheese

How to Make It

  1. Preheat grill to 350° to 400° (medium-high) heat. Grill pear wedges, covered with grill lid, 1 to 2 minutes on each side or until golden.

  2. Whisk together red wine vinegar and next 5 ingredients in a small bowl; add canola oil in a slow, steady stream, whisking constantly until smooth.

  3. Combine salad greens, next 4 ingredients, and pears in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.