Roasted Pears Over Radicchio with Ricotta Salata & Sherry Vinaigrette
|1/4||cup Sherry vinegar|
|1/2||teaspoon whole grain Dijon mustard|
|Sea salt to taste|
|Fresh cracked pepper to taste|
|1/2||packet Stevia In The Raw®|
|1/4||cup extra virgin olive oil|
Roasted Pears and Ricotta Salata
|4||medium Bosc pears or any winter or summer pears, peeled and cut into 8 wedges.|
|1||(3–4 ounce) chunk Ricotta Salata (you may substitute pecorino romano or permigiano if needed)|
|1 ½||Tablespoons extra virgin olive oil|
|Pinch sea salt|
|Pinch fresh cracked pepper|
|12||inch preheated sheet pan or large sauté pan|
|Small head Radicchio|
Combine vinegar, mustard, sea salt, pepper with Stevia In The Raw®. Whisk vigorously to dissolve. Add extra virgin olive oil and whisk in until incorporated. Set aside.
Roasted Pears and Ricotta Salata:
Preheat oven to 450°F and place rack in middle position in oven.
Toss the cut pears in the olive oil, sea salt and pepper.
Carefully remove preheated sheet pan or sauté pan from oven and spread pears out. Quickly put pears back into oven to roast approximately 5 minutes. They should be soft, but maintain firmness. Remove from oven and set aside on rack to cool.
Shave ricotta salata or any hard cheese to substitute like pecorino romano or parmigiano reggiano.
Place pears and cheese on radicchio and serve.
Per Serving: 340 calories, 24g fat, 4g protein, 29g carbohydrate, 6g dietary fiber, 950mg sodium, 20mg cholesterol.