Amazing Salad

Place mixed greens on a platter. My favorite combination is escarole, radicchio, & arugula. Toss with olive oil, salt, & pepper. Top with the following:

• Onions - Thinly slice red onions and toss with olive oil, salt, & pepper. Place in a single layer in a roasting pan, and roast at 425o in top and/or bottom 1/3 of oven for appx. 20 minutes until onions are soft and edges start to brown. Mix occasionally.

• Pears – Use any firm pear you desire. Slice & place in a sauté pan with some butter. Cook until the pears begin to soften. Add cinnamon & honey to taste. Continue to cook until pears are soft. Deglaze with port wine. Cook until the wine has reduced and syrupy.

• Walnuts – wisk together 1 egg white, 1/2 tsp water, 1/2 tsp cinnamon, 1/3 cup sugar, & 1/2 tsp sea salt. Stir in walnuts & place in a single layer on a jelly roll pan coated in parchment paper. Bake at 250o for about an hour until coating is almost dry & nuts are crisp (the coating dries more and the nuts get more crisp as they cool).

• Crumbled ricotta salata or goat cheese

• Drizzle of balsamic vinegar & a sprinkling of vanilla sea salt or other coarse sea salt