Roasted pear and rainbow chard salad

Indulge in the exquisite flavors of roasted pear and vibrant rainbow chard with this delectable salad bursting with freshness and zest.

Ingredients:

• 2 tablespoons freshly squeezed lemon juice
• 4 teaspoons Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 pinch sea salt
• 1/3 cup extra-virgin olive oil
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Champagne vinegar
• 4 small, firm pears (I went with a mix of Green Anjou and Bosc here)
• Sea salt, to taste
• Black pepper, to taste
• 1 bunch rainbow chard, stems trimmed and roughly chopped
• 1/2 cup chèvre
• 4 lemon wedges, for serving

Instructions:

1. For making the vinaigrette:
2. Combine lemon juice, vinegar, Dijon mustard, and sea salt in a small bowl. Gradually add olive oil while whisking vigorously until the mixture becomes smooth and well blended.
3. Instructions for preparing the salad:
4. Preheat the oven to 375°F. Mix olive oil and Champagne vinegar in a small bowl.
5. Cut the pears in half and remove the core carefully. Place the pears on a baking sheet with the sliced side facing upwards. Pour the olive oil mixture over the pears and season with sea salt and pepper.
6. Put the baking sheet in the oven. Roast for 8 minutes, then turn the pears over using tongs and cook for an additional 6 to 8 minutes or until the edges are golden brown and the pears are tender. Let them cool.
7. In a large bowl, mix the greens with half of the vinaigrette. Crumble the chèvre and toss gently. Spread the greens onto four plates, place 2 pear halves on each plate, and drizzle the remaining dressing over them. Sprinkle with sea salt, black pepper, and garnish with a lemon wedge to finish the salads.

Summary:

• Calories: 1539 kcal
• Fat: 107 g
• Protein: 29 g
• Carbs: 138 g
• Potassium: 2744 mg
• Magnesium: 448 mg