Ingredients
4 firm pears
2 tbs sugar
1 tbs melted butter
6 cups spinach and arugala
4 tbs olive oil
1 tbs rice wine vinegar
salt
pepper
Preparation
Place pears in an open baking dish and roast in 400° oven for 15 minutes
Tear 6 cups washed and dried Double Choice spinach; toss with 4 tbsp olive oil and 1 tbsp rice wine vinegar.
Season with salt and freshly ground pepper to taste.
Transfer to a plate and evenly distribute roasted pears.
Garnish with dried cranberries, toasted walnuts
Top with grating of Parmesan cheese.
