1 bosc pear
1 tablespoon soy margarine, melted
3 big handfuls fresh mesclun salad
2 tablespoon walnuts, coarsely chopped
1/3 cup balsamic vinegar
1/4 cup olive oil (use less if concerned about added fat)
1 clove garlic, minced
1/2 teaspoon ground dry mustard
Preheat the oven to 500 degrees F.
Melt margarine on stovetop. Stem the pear and cut it lengthwise into about six wedges, if you are using a small pear.
Brush all sides of the pear with the melted margarine and put them on a baking sheet in the oven. Bake for about 10 min on each side, then take them out of the oven.
Mix the garlic, vinegar, mustard, and salt together in a bowl. While whisking the mixture, add the olive oil in a steady stream and mix until incorporated.
Toss the salad with the dressing and pile it into a high mound on a plate. Lay the warm pear wedges on the lettuce and sprinkle the walnuts on top. Finish off with some freshly ground pepper, and dig in!