Robin's Eggplant

Customer Robin sent in an idea for roasting eggplant. Sorry I didn't get to make this one. It sounds great! Thank you Robin!

Robin's Eggplant

Slice eggplants (don't peel).

Spray with olive oil, plain. Brush each slice front and back with Pear Balsamic.

Bake at 350degrees until crispy but not burnt.

Harvest Salad with Pear Dressing

I am starting off the week easy with this one. I really like the way this turned out. The colors look fantastic together. You can whisk up the dressing early and serve it on the side. But you may want to make a double batch, just in case someone pours more than their share!

Harvest Salad with Pear Dressing

2 heads Romaine lettuce, cut into ribbons
1 bunch spinach, washed and roughly chopped
1/2 cup shredded red cabbage
1/4 cup pecans
1/3 cup golden raisins, or dried cranberries
2 asian pears, scrubbed and diced
2 carrots, thinly sliced into matchsticks
4-5 radishes, thinly sliced
1 yellow bell pepper, thinly sliced
2 ribs celery, sliced

Dressing:
1/4 cup Pear Balsamic
2 tbsp dijon mustard
1/4 cup Koroneiki Olive Oil

Toss all the salad ingredients in a large bowl.

Whisk the dressing together until it combines. Serve on the side or drizzled on top.