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By Abigail Kelly
Ingredients
- 1 shallot, chopped
- 1 T red wine or apple cider vinegar
- 1/8 t grated nutmeg or ground cinnamon (optional)
- Salt and pepper to taste
- 1 medium-sized fennel bulb, roughly chopped
- 3 Bosc (or any type) pears, roughly chopped
- 2 T olive oil
- 2 cups arugula, baby spinach or other mixed greens
Instructions
1. Preheat oven to 400.
2. Macerate the shallot in the vinegar as you chop the fennel and pears.
3. Toss together shallot, vinegar, oil, fennel, and pears. For a sweeter dish, sprinkle some dark brown sugar before
putting it into the oven.
4. Roast until edges are golden-brown.
5. Add a little nutmeg or cinnamon if you wish. Toss with greens and serve.
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Abby lives in Brooklyn and spent a year whining to anybody who would listen about not having a yard, before realizing that her roof is the perfect place to learn how to garden. She divides her time between dabbling, being way too busy, and being a total couch potato. You can view some of her dabbling at her site.
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