Last night's dinner was a roasted pear and arugala salad and it was quite tasty. I got the inspiration for it based on ingredients I already had on hand. It looked just gorgeous, in my humble opinion but when I make it again--and I will make it again--I will make the dressing/pear basting liquid less sweet. The recipe from which I derived my recipe called for apple cider/juice and that, mixed with the natural juices of the pear, just made it too sweet. I'll probably keep the basting liquid recipe simpler next time too--just some balsamic vinegar (apple cider vinegar seems a little too obvious), lemon juice, olive oil, a pinch of brown sugar and a dash of cinnamon (and salt!).
My salad, pre-assembled, but ready to go! My pear is in the foil, my pecans/cranberries are in the Glad container and my "dressing" is in the smaller container above. I don't think I need to point out where the arugala is...
Looking at this again, it still looks adorable to me and still looks like a bento box, although I don't think they have Gladware in Japan.
Look at those pears glisten. Ahh, the fluorescent lights of my workplace.