Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.
Lifestyle: Entertaining, Entertaining
Season: Winter, Fall, Spring
Type os dish: Salad, Breakfast & Brunch, Dinner, Lunch
Holidays & Occasions: Cinco de Mayo, Thanksgiving, Christmas, New Year’s
Diets: Heart Healthy, Low Calorie, Low Cholesterol, Low Saturated Fat, Lower Sodium, High Fiber