- 1 (11 oz ) jar Mezzetta® Maraschino Cherries Without Stems
- 1½ cups unsweetened cranberry juice
- 1/2 yellow onion, diced
- 1/4 cup extra virgin olive oil
- 1 tbsp black peppercorns
- 1/4 tsp salt
- 1 cup port
- 10 Seckel pears
- 2 bags baby spinach
- 6 oz blue cheese
- 1 cup candied pecans
- 1/2 cup dried cranberries
- 1/2 (16 oz) jar Mezzetta® Sweet Cherry Peppers
- 4 oz bacon, fried crisp
- 1 sprig rosemary
Combine the Mezzetta® Maraschino Cherries Without Stems and cranberry juice in a blender and mix until well blended. In a sauté pan over medium heat, combine the onions and olive oil and sauté until the onions are translucent. Add in the cherry puree and the seasoning and gently simmer for 15 to 20 minutes. Remove from the heat and add in the port. Reserve 1/3 cup of the mixture for the salad dressing.
Preheat the oven to 375°F. Rinse the pears, quarter and remove the seeds. Place the pears in a baking dish and cover with the cherry puree. Bake for 1 hour or until the pears are tender.
Fry the bacon according to instructions on the package. Chop the bacon into bite size pieces and set aside.
To assemble the salad, place the spinach in a large bowl or platter. Sprinkle the cranberries, pecans, bacon and pieces of blue cheese on top. Place the pieces of roasted pear and cherry peppers on top and drizzle with Cherry Balsamic Dressing.