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Roasted Pears with Baby Arugula

November 2, 2011

Roasted Pears with Baby Arugula

Roasted Pears with Baby Arugula

I sincerely hope that everyone still has all of their teeth intact.  I know that Halloween can be a little overwhelming at times and it is difficult to say no to “free” treats especially sugary ones!  I suppose as long as you are brushing and flossing your teeth you should be okay, oh a little exercise is always a good thing too!

I made a really wonderful and tasty salad for us.  I made this lovely roasted pear salad with baby arugula because let’s face it we’ve been over indulgent as of late.  It’s okay.  It’s nothing to be ashamed about it happens to the  best of us, yes, even me 🙂

This salad is so light but it is so satisfying.  I have never had blue cheese before and I am really glad that I was able to ease myself into it with this recipe.  It’s not something that I would eat everyday but it is flavorful.  Now, if you don’t like blue cheese you could try Cambazola or a cow’s milk feta cheese in place of it.  Just don’t skip this recipe because of the blue cheese, you’ll regret it.  You really don’t want to regret things, do you?!!

Roasted Pears with Baby Arugula

Ingredients

3 ripe but firm Anjou pears

Freshly squeezed lemon juice (3 lemons)

3 ounces coarsely crumbled mellow blue cheese

1/4 cup dried cranberries

1/4 cup walnut halves, toasted and chopped

1/2 cup apple cider

3 tablespoons port

1/3 cup light brown sugar, lightly packed

1/4 cup olive oil

6 ounces baby arugula

Sea Salt

To Prepare

Preheat the oven to 375 F.

Peel the pears and slice them in half lengthwise.  With a small, sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling.  Trim a small slice away from the rounded sides of each pear half so that they will sit on the baking dish without wobbling.  Toss the pears with lemon juice to prevent them from turning brown.  Arrange the pears, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl.  Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar.  Pour the mixture over and around the pears.  Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender.  Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup lemon juice, and 1/4 cup of the basting liquid in a large bowl.  Add the arugula and toss well.  Divide the arugula among 6 plates and top each with a pear half.  Drizzle each pear with some of the basting liquid, sprinkle with sea salt, and serve.

Makes 6 servings

From Barefoot Contessa Back to Basics

Roasted Pears with Baby Arugula

Roasted Pears with Baby Arugula

This is one of the simplest and tastiest salads I have had in a long time.  It is advised that you make this salad immediately 😉

From our kitchen to yours,

Sydney Jones

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2 Comments leave one →
  1. drinksociety permalink
    November 2, 2011 5:15 pm

    looks so tasty! makes my stomach rumble just looking at it.

  2. November 2, 2011 7:54 pm

    Your salad had to be delicious. Blue cheese and pears are one of my all time favorites. I have an orchard and we have pear trees. I usually poach pears for a salad but will roast the next one.

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