Roasted Pear Salad -- A real crowd pleaser!

by Angie
(Thessalon, ON, Canada)

This is from The GI Diet Cookbook by Rick Gallop (Which is a great cookbook for those looking to lose some weight but still enjoy delicious foods. He uses Splenda, but you can substitute a healthy sweetener of your choice.)
I serve this when we have company. It's easy to do and people love it!

3 ripe but firm Bosc pears
2 tsp olive oil
8 cups mixed salad greens
1/2 cup toasted pecan halves
2 oz crumbled goat cheese

Dressing:
2 Tbsp apple juice
1 Tbsp balsamic vinegar
1/2 tsp honey
pinch salt and ground pepper
3 Tbsp olive oil

1. Preheat oven to 425
2. Quarter and core pears. Cut each quarter in half lengthwise. Toss pears with oil and place on a baking sheet; bake for 15-20 minutes or until pears are tender and turning golden brown. Set aside to cool.
3. Wash and dry greens.
4. Dressing: In small bowl, whisk together apple juice, vinegar, honey, salt and pepper. Whisk in oil
5. Toss salad greens with dressing. Divide among plates. Arrange pear slices over top of greens. Sprinkle with pecans and goat cheese.

Voila!