Baby Kale & Roast Pear Recipe

Preheat and prepare pears

Preheat oven to 400°F (205°C). Line a baking sheet with parchment or a silicone mat. Halve the pears lengthwise and remove cores with a small spoon. Brush cut sides with the melted butter (or olive oil) and a light squeeze of lemon juice. If using, sprinkle the cut sides with cinnamon.

Place pears cut-side down on the prepared baking sheet. Roast for 20–25 minutes, until the pears are tender and lightly caramelized at the edges. Remove from oven and let cool slightly. When cool enough to handle, slice each half into 4–6 wedges.

Whisk together sherry vinegar, Dijon mustard, honey (or maple), minced shallot, minced garlic, salt and pepper in a small bowl until combined.

Slowly stream in the 5 tbs extra-virgin olive oil while whisking constantly to emulsify. Taste and adjust seasoning, adding more salt, pepper, or a teaspoon of vinegar or honey as needed. Refrigerate until ready to use; bring to room temperature before dressing the salad.

Place the baby kale in a large mixing bowl. Drizzle with 1 tablespoon of extra-virgin olive oil, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and gently massage the leaves with your hands for 1 minute until they soften and lose a little volume.

Add the roasted pear wedges, toasted walnuts, and half of the crumbled Great Hill Blue to the bowl with the kale. Reserve the remaining cheese for finishing.

Add the crispy quinoa to the bowl. Pour about 3 tablespoons of the sherry vinaigrette over the salad, then toss gently but thoroughly to coat. Taste and add more vinaigrette if needed (you may not need the entire amount).

Transfer the dressed salad to a serving platter or individual plates. Sprinkle the remaining Great Hill Blue over the top, and finish with a light grind of black pepper. Serve immediately so the crispy quinoa stays crunchy.