This is one of our trial recipes for our ProStart competition. The kids have 60 minutes to make a starter, entree (beef, veg, and starch), and a dessert. They can only use two butane burners and nothing electric or battery powered. Quite a feat just to come up with some recipes to use! We always start with a ton of trial recipes and change them up as needed. The hardest part is not giving TOO much of my own input and letting it be "their" project. Especially because their taste buds like Pizza Hut, but the judges are restaurant owners and chefs that might also like the Hut, but are looking for more bold and interesting flavors. If you have an idea, please toss it my way!!
I think they decided that they like the dressing from this salad with the toppings from the Chopped Apple Salad. We'll see where that takes us, but I really enjoyed this salad (and even more with pom seeds!).
Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
8 cups baby spinach
1 ripe pear, cut in small slices
1/3 cup pomegranate seeds
2 oz Gorgonzola
fresh cracked pepper
1 tbsp honey
1/4 cup champagne vinegar
1 tsp Dijon mustard
1/2 tsp minced garlic
1 tbsp plus 1 1/2 tsp fresh squeezed lemon juice
1/4 tsp pepper
2 tbsp olive oil
Whisk together dressing ingredients.
Toss greens with dressing and top with pear and gorgonzola. Drizzle honey on top and top with pomegranate seeds. Serve immediately