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Ingredients
  • subheading: For the Maple Rosemary Roasted Pistachios:
  • 1 cup raw shelled pistachios
  • 1 tbsp maple syrup
  • ½ tbsp melted butter or olive oil
  • 1 tsp fresh chopped rosemary
  • salt to taste
  • cayenne optional, to taste
  • subheading: For the Sherry Shallot Vinaigrette:
  • ½ shallot thinly sliced
  • 1.5 tbsp sherry vinegar
  • 3 tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • salt + pepper to taste
  • subheading: For the Winter Pear Salad:
  • 4 oz mixed greens roughly torn
  • 1 pear thinly sliced
  • 2 oz goat cheese crumbled
Steps
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