Caramelized Pear, Roasted Tomato and Lentil Salad

December 29, 2017
Recipe by Chef Mark Allison 
Director of Culinary Nutrition
Dole Nutrition Institute
Kannapolis, NC

Caramelized Pear, Roasted Tomato and Lentil Salad Ingredients

• 2 small tomatoes, still on the vine
• 4 tablespoons olive oil, divided
• 3 tablespoons balsamic vinegar, divided
• 1 tablespoon agave nectar
• 2 ripe DOLE® Pears, cored and cut into 8 wedges
• 2 cups cooked lentils
• 1/2 cup chopped walnuts
• 1/4 cup DOLE Green Onions, thinly sliced
• 1 red chili pepper, thinly sliced
• 2 teaspoons grated lemon peel
• 2 tablespoons fresh lemon juice
• 1 pkg. (6 oz.) DOLE Butter Bliss

Directions

1. Preheat oven to 350°F.
2. Roast vine-ripened tomatoes 15 minutes or until soft. Set aside.
3. Combine 2 tablespoons olive oil, 2 tablespoons balsamic vinegar and agave nectar in skillet. Add pears; simmer for 15 minutes or until soft, turning once. Remove pears from heat; set aside.
4. Toss lentils, walnuts, green onions, chili pepper, remaining 2 tablespoons olive oil, and lemon peel and lemon juice.
5. Arrange DOLE Butter Bliss salad blend on serving platter. Drizzle salad with remaining 1 tablespoon balsamic vinegar. Top with lentil salad, caramelized pears and roasted tomatoes. Serve immediately.

Tip: Take your time pan-roasting the pears. The cooking time will vary according to the pears’ firmness.
Recipe courtesy of: www.Dole.com

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