Roasted fennel & pear salad

Ingredients:

• 2 firm but ripe pears, halved, cored
• 1 medium fennel bulb (about 8 ounces, cored, quartered
• 1 t. olive oil
• 1/3 cup chicken broth
• 2 T. balsamic vinegar
• 6 cups (packed) mixed greens

Preparation:

• Preheat oven to 400F.
• Arrange pears, cut side up, in 8x8x2-inch glass baking dish, add fennel.
• Drizzle olive oil and chicken broth over pears and fennel.
• Roast 10 minutes.
• Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer.
• Using slotted spoon, transfer pears to plate.
• Continue roasting fennel until tender, about 15 minutes longer.
• Transfer fennel to plate with pears, reserving any cooking liquid.
• Thinly slice fennel and 2 pear halves lengthwise.
• Cool completely.
• Peel remaining 2 pear halves.
• Transfer peeled pears to processor.
• Add reserved cooking liquid and vinegar to processor and blend until very smooth.
• Season dressing with salt and pepper. Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.