SPA RECIPE: STRAWBERRY & ROSE PETAL SALAD

courtesy of Chef Lee Hillson, T. Cook's, Royal Resort, Scottdale, Arizona

Toss your choice of mixed greens with rose petals, quartered strawberries and toasted sliced almonds then drizzle with the following balsamic dressing.

Dressing

2 and 1/2 pears peeled and cored
1 shallot
1/4 tablespoon of sugar
1/4 cup white balsamic vinegar
1 cup olive/canola bended oil

Salt and Pepper to taste

In a pant, heat the chopped pears and sliced shallot. When cooked add the sugar. Cool down. Place in a blender with the vinegar. Slowly add the oil. Season and if needed add more oil or vinegar to taste. Serve as an appetizer.

Serves 6 to 8.