Roasted Pear-Spinach Salad

                                Start to finish : 1  hour

1  tsp. butter

2  firm-ripe pears

1  1/2  tsp. sugar

1/2  cup sliced almonds

1  cup dried cranberries

8  slices ciabatta bread

3 oz.  blue cheese

1/3  cup cider vinegar

2   tbsap. pomegranate molasses  or honey

1  Tbsp. Dijon mustard

1/3 cup extra-virgin olive oil

6  oz. baby spinach

1) preheat oven to 450*F

Grease baking sheet with butter , Core pears and cut  each into 8" wedges  ; toss with sugar  and place on baking sheet , cut sides down . Bake 15 minutes until brown on the undersides . Tranfer to wax paper to cool.

2) Place almonds on top ungreased baking sheet  and toast 3 to 5 minutes . Tranfer to a bowl . Stir in half of the cranberries  and sat aside.

3) Reduce oven to 400*f  ; Cut each slice of bread in half . Brush each side with a little olive oil   and toast on  baking sheet  3 minutes  on each side. remove from oven ; crumble cheese  and divide among roasts . Return to oven and bake 4 to 5 minutes  more.

4) Meanwhile , in blender combine remaining cranberries , the vinegar , molasses and mustard . Blend until smooth . Season with salt and pepper . With blender running  , add 1/3 cup  oil in a slow , steady stream.

5) In bowl toss together the spinach , half the almond mixture  and vinaigrette to taste . Divide  spinach among tumblers  ; top with pears , toasts and additional almond mixture .  Serve immediately . Makes 8 to 10 appetizer serving.

Hints 

Stay simple : Tumblers are a fun way to serve the pear and blue cheese  salad.

Create a look : I like to use lots of small votive candles on the table when entertaining a small group .

Make it a main  : To turn the salad into an entree , add grilled chicken or salmon and serve it either on a buffet or on  individual plates.