By Diane Morrisey
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place pear slices on the baking sheet and drizzle with olive oil, maple syrup, salt, and pepper. Toss to evenly coat. Bake for 20 minutes. Pears should be completely tender and just beginning to caramelize. Remove from oven and let them cool.
Heat a large skillet over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, about five minutes. Transfer to a plate and let cool.
Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, four to six minutes. Remove from heat.
Using a heatproof spatula, stir in pumpkin seeds and ¼ teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.
Place the walnuts in a dry skillet over medium heat. Toast them, stirring frequently, for five to six minutes or until they begin to smell aromatic. Let cool.
Combine in a jar with a lid and shake will until everything is fully mixed.
Place Little Leaf Farms Crispy Baby Green Leaf on a large plate or platter.
Arrange roasted pears, pumpkin seed brittle, toasted walnuts, red onions, dried cranberries, and gorgonzola cheese on top.
Drizzle with Lemon-Maple Vinaigrette.
Ingredients
Directions
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place pear slices on the baking sheet and drizzle with olive oil, maple syrup, salt, and pepper. Toss to evenly coat. Bake for 20 minutes. Pears should be completely tender and just beginning to caramelize. Remove from oven and let them cool.
Heat a large skillet over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, about five minutes. Transfer to a plate and let cool.
Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, four to six minutes. Remove from heat.
Using a heatproof spatula, stir in pumpkin seeds and ¼ teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.
Place the walnuts in a dry skillet over medium heat. Toast them, stirring frequently, for five to six minutes or until they begin to smell aromatic. Let cool.
Combine in a jar with a lid and shake will until everything is fully mixed.
Place Little Leaf Farms Crispy Baby Green Leaf on a large plate or platter.
Arrange roasted pears, pumpkin seed brittle, toasted walnuts, red onions, dried cranberries, and gorgonzola cheese on top.
Drizzle with Lemon-Maple Vinaigrette.