Greens with Pears, Oven Dried Grapes and Roasted Shallot Vinaigrette

Salad week! After eating piepiepeipiepie for a week, I thought I should post something a bit more healthy. I love this salad. It's really simple. Just takes a little time, because you have to allow for the grapes and shallots to cook in the oven. If you are looking for a yummy salad to take to a holiday party, your troubles are over.

Greens with Pears, Oven Dried Grapes and Roasted Shallots

1 1/2 pounds seedless red grapes
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2- 4 tablespoons tablespoons honey (I use 4, maybe a little more)
fresh ground pepper
2-3 heads Butter Lettuce (about 16 cups) or

Spring Lettuce Mix about 3/4 of the Costco container
3 ripe pears, thinly sliced- I like red pears

Preheat oven to 250°F. Line rimmed baking sheet with parchment or foil. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish, or on end of same baking sheet with grapes. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 hours. Cool.

Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
Combine shallots and accumulated juices, 3/4 cup olive oil, vinegar, and honey in blender and puree. Season with salt and pepper.

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