Fall Green Salad With Roasted Mushrooms and Pear Vinaigrette

8 ounces assorted mushrooms, such as trumpet, oyster, cremini and button, cleaned and cut into slices
3 tablespoons olive oil, divided
1/4 teaspoon salt, divided
1 ripe Bartlett pear, peeled, cored and halved
1/2- to 3/4-inch piece peeled ginger root, grated (2 teaspoons), or to taste
2 tablespoons white-wine vinegar
1/8 teaspoon sugar
Freshly ground black pepper, to taste
5 ounces assorted salad greens (about 6 loosely packed cups)

Preheat oven to 375 F. Line a rimmed baking sheet with aluminum foil, then spray it lightly with nonstick cooking oil spray.

On one half of sheet, toss the mushrooms with 1 tablespoon of the oil and 1/8 teaspoon of the salt, then spread mushrooms into a single layer.

Place the pear halves, cut sides down, on sheet's other side. (If baking sheet is too small for this, use a second one.) Roast for 20 to 25 minutes, until mushrooms are tender and have started to brown and pear is tender.

Let cool for 5 minutes, then transfer pear halves (they will probably break apart; that's fine) to a blender. Add the ginger, remaining salt, the vinegar, sugar and pepper to taste. Blend on low speed while adding remaining oil, then blend on medium speed to emulsify. Taste and adjust seasoning as needed.

To serve, place about 11/2 cups of the salad greens on each salad plate. Top each portion with mushrooms. Spoon about 2 to 3 tablespoons of dressing over each salad.

Makes 4 servings.


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