 | | Directions |
- Preheat oven to 400°.
- Line baking sheet with foil.
- Spread out onion pieces on foil.
- Sprinkle with olive oil, salt and pepper.
- Mix to coat onion pieces. Spread back out on foil, place in oven.
- Roast until slightly browned and tender (20-25 minutes). Cool slightly.
- In small bowl, combine orange juice, lemon juice, Dijon mustard, honey, and thyme. Gradually whisk in oil. Set aside.
- In bowl, toss spinach with 1/4 cup dressing.
- Divide Bibb lettuce leaves among 4 salad plates (3-4 leaves per plate).
- Divide and place dressed spinach on top of Bibb leaves.
- Lightly toss roasted onion, pear, oranges, almonds, and craisins together. Arrange on top of spinach.
- Sprinkle goat or blue cheese over each salad.
- Drizzle with remaining dressing.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: small baking sheet, small mixing bowl
Servings: 4
|  | | Ingredients | | - | | DRESSING |
| - | | 2 tablespoons orange juice |
| - | | 1 tablespoon lemon juice |
| - | | 1 teaspoon Dijon mustard |
| - | | 1 teaspoon honey |
| - | | 1/4 teaspoon thyme - dried |
| - | | salt and pepper - to taste |
| - | | 1/4 cup olive oil |
| - | | SALAD |
| - | | 1 red onion - cut into small wedges, broken apart |
| - | | 1 tablespoon olive oil |
| - | | salt and pepper - to taste |
| - | | 1 head Bibb lettuce, leaves separated but left whole |
| - | | 8 ounces fresh baby spinach leaves |
| - | | 1 pear - cored, cut into small chunks |
| - | | 1 orange - peeled, segmented, cut in small chunks |
| - | | 1/2 cup craisins |
| - | | 1/3 cup smoked almonds, chopped |
| - | | 1/2 cup goat cheese - or blue cheese, crumbled |
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