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Sew each individually leaving a gap of approximately 4" (10cm) as a side opening

Roasted Pear Salad with Champagne-Honey Vinaigrette Ingredients 2 medium firm Anjou or Bartlett pears, halved and cored and cut into inch slices 2 teaspoons butter, melted 1 teaspoon extra virgin olive oil 2 tablespoons sugar 4 cups arugula* 4 cups butter lettuce*, or use your favorite greens or whatever looks freshest at the market cup dried cranberries cup crumbled Gorgonzola cheese cup Sweet & Smokey Pistachios, if you're in a hurry, just use shelled, salted, roasted pistachios from the market Champagne-Honey Vinaigrette, recipe above Instructions Pre-heat oven to 500F

You can easily adjust the serving size in the recipe card at the end of the post