The sun came out at the very end of the day today and in honor of sunlight and the summer that is right around the corner, I wanted to make something crisp and fresh for dinner. I had been dreaming about having grilled pears for the past couple of days, so, I took that idea and made it a dinner - instead of dessert. This was so refreshing, bright and satisfying. I plan on making this a summer staple.
Roasted pear, blue cheese and arugula salad
Ingredients
2-3 bosk or anjou pears
arugula
sharp blue cheese
raisins or craisins
2 lemons
1/2 cup apple cider
salt & pepper
chopped nuts (waltnuts)
Instructions
1. Preheat oven to 350 degrees. Grab your pears, wash and peel. Then, core and dig out a little "well" where the core was. If you have a melon baller, that will do the trick. I don't, so I just used a spoon!
2. Place your pears, well up, in a small ceramic baking dish. Slice your lemons and squeeze the fresh juice over the pears.
3. Next, grab your cider and pour 1/2 cup over the pears as well.
4. Grab your blue cheese, break of small slices and place in the well of you pear. Sprinkle raisins on top and place in your preheated oven for 40-50 minutes. During baking, be sure to baste your pears in the liquid.
5. Once tender, take pears out of oven and let cool. Wash and dry you arugula and chop your walnuts. Once the pear has cooled off (but is still warm!), place on your arugula bed, top with walnuts, salt and pepper. Lastly, use the liquid from your roasted pears to dress your salad. The warmth of the pear and liquid make a great companion to the peppery, cold arugula and crunchy walnuts.
Such a pretty looking salad! And I'm sure it tastes just as good as it looks!
ReplyDeleteThank you! It was super refreshing. I would even say using goat cheese instead of blue could make it even better.
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