 | Spinach Salad with Roasted Pears Peel and slice 4 firm pears, and toss with 2 tbsp sugar and 1 tbsp melted butter. Place in an open baking dish and roast in 400° oven for 15 minutes, until lightly browned. Tear 6 cups washed and dried Double Choice spinach; toss with 4 tbsp olive oil and 1 tbsp rice wine vinegar. Season with salt and freshly ground pepper to taste. Transfer to a plate and evenly distribute roasted pears. Garnish with dried cranberries, toasted walnuts and hard boiled egg. Top with grating of Parmesan cheese. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |