Roasted Pear, Fig and Greens Salad

Hi Dolls! Yes, yes, I have not blogged since September but my busiest month of the year is OCTOBER so now I'm back! And I have the most delicious fall recipe to share with you all! So riddle me this, readers: What happens when you modify a Bobby Flay salad recipe, add a modified Katie Lee balsamic dressing recipe and merge the two together?

A restaurant quality salad that screams fall!

Roasted Pear, Fig and Greens Salad

For the dressing:
1/4 cup olive oil
3 TBSP Balsamic Vinegar
1 TBSP Agave Nectar (or honey)

Combine in tupperware container. Shake. Done.

For the salad:
*Four fresh figs, halved (or you can used dried, but if you are watching sugar intake this really bumps up the content of sugar. If you don't care about that, whooo hooo just add your dried figs)
*Four Pears, cut into slices.
*Olive Oil
*Mixed Greens
*Pancetta (Optional add in: you can cube it and saute it until crisp, then drain wll on paper towels)
*Pecans or walnuts (another optional add in.)

Preheat oven to 400 degrees.

Put pears on a baking sheet. Drizzle with olive oil, toss with hands. Put sheet in oven and roast for 15 minutes. Check, if pears are turning brown, they are done. If not, roast five minutes more. Remove from oven and let cool a bit.

To serve: top greens with dressing, toss. Then top with roasted pears, figs, pancetta, and nuts.

To serve with your salad: Try toasting some whole grain bread. Top with fig or pear jam, then a smear of creamy goat or gorgonzola cheese. YUM!