Ingredients

Pepitas:

• 1 cup pepitas (shelled pumpkin seeds)
• 1 tablespoon cinnamon
  A 2003 Study in the journal Diabetes Care found that intake of 1, 3, or 6 grams of cinnamon per day reduced serum glucose, triglyceride, LDL cholesterol, and total cholesterol in people with type 2 diabetes. This suggests that including cinnamon in the diet of people with type 2 diabetes will reduce risk factors associated with diabetes and cardiovascular diseases.
• 1 teaspoon pure olive oil
  Olive oil is a monounsaturated fats that helps control blood sugar. Diabetics are often told to eat a low-fat/low-carb diet to help prevent heart damage and avoid severe swings in glucose levels. But a study published in the journal of the German Diabetes Association found that glucose levels were lower in people who ate monounsaturated fats than those who avoided all fats.
• 1 teaspoon honey

Salad and Dressing:

• 1 cup red wine
• 1 pear cored and sliced
• 1 tablespoon Dijon mustard
• 2 tablespoons extra virgin olive oil
  Olive oil is a monounsaturated fat that helps control blood sugar. Diabetics are often told to eat a low-fat/low-carb diet to help prevent heart damage and avoid severe swings in glucose levels. But a study published in the journal of the German Diabetes Association found that glucose levels were lower in people who ate monounsaturated fats than those who avoided all fats. Extra virgin olive oil is the least processed and the richest in nutrients. To find the freshest olive oil, look for a deep green color and a slightly spicy taste.
• 1 teaspoon honey
• 1 head romaine cleaned and torn
  Two cups of Romaine lettuce contain 13% of your daily nutritional value (DNV) of chromium. Your body uses this essential mineral to manufacture the glucose tolerance factor (GTF) that breaks down blood sugar and keeps it from accumulating in your bloodstream. According to the Linus Pauling Institute, chromium works by re-sensitizing the insulin receptors on the surface of every cell. Chromium not only helps lower your blood sugar, it lowers cholesterol and triglycerides as well, thus reducing your risk of developing metabolic syndrome, the precursor to diabetes. Refined carbohydrates such as white sugar and white flour are not only low in chromium, they deplete it from your body. No wonder many Americans are chromium-deficient.
• 1/2 cup gorgonzola crumbled

Directions

Preheat the oven to 375 degrees.

Toss the pepitas with the cinnamon, pure olive oil, and 1 teaspoon honey. Bake on a cookie sheet for 7-10 minutes.

In a shallow saute pan, heat the red wine to a simmer. Add the pear slices and poach for 3-4 minutes on each side. Pears should be a deep red color but not mushy. Remove pears from wine and chill.

Continue to simmer red wine for 5-7 minutes or until it thickens and reduces by three quarters.

Combine the reduced red wine with the Dijon, extra virgin olive oil and honey.

Arrange the romaine on plates with the pears, pepitas, and cheese on top. Drizzle with the dressing and serve. 

TIPS AND NOTES:

Although I prefer young, creamy gorgonzola for this recipe, any gorgonzola marries well with pear. Aged gorgonzolas are more assertive than their younger cousins. Folks not fond of blue cheese can indulge in goat cheese or feta. You can also use sunflower seeds or nuts instead of pepitas, and you can poach pear, peaches, plums or apples in red wine and serve as a dessert with sugar-free frozen yogurt or sorbet.

We recommend olive oil from The Fresh Pressed Olive Oil Club.