Roasted Pear Salad

INGREDIENTS:

2 medium size Bosc pears, peeled, cored and sliced (can use any hard flesh type pears)
2 tsp plus 2 TBL of Olive Oil, divided
1/2 to 1/4 tsp of salt and pepper
1 TBL of White Balsamic Vinegar
1 tsp of finely chopped shallots
1/2 tsp of honey
4 cups of salad greens (bag mix of spinach and arugula)
1 ounce blue cheese, crumbled

1/2 cup dried cranberries
1/4 cup of pecan halves toasted (optional)

DIRECTIONS:
Preheat oven to 425 line a baking pan with foil and place pear slices in pan, drizzle the 2 tsp of oil and a portion of the salt and pepper over the pears and toss to coat. Arrange in single layer then roast the pears uncovered for 20 to 25 minutes till golden and edges lightly browned. Can gently toss and rearrange once during cooking. Keep and eye on them so they don't burn. Once cooked cool to room temp.

For the dressing: Mix the 2 TBL of olive oil, vinegar, shallots, honey and some of the salt and pepper that is left. Put into dressing container and shake well. Optional: I also mix in garlic powder not much just a little and I also divide up the shallots between the dressing and salad.

Last step is to mix the greens with the pears, shallots and nuts if so desired and drizzle dressing over toss and serve.