Creamy Blue Cheese & Roasted Pear Salad.
Add a drizzle of rich balsamic glaze right before serving for truly outstanding results.
- 4 cups arugula, washed and dried
- 4 oz. creamy blue cheese, like Saint Agur French Triple Cream, divided into small chunks
- 2 ripe red or green pears, cored and cut into equal-size wedges
- 2 T. olive oil
- salt and pepper, to taste
- 1 cup balsamic vinegar
- 3 T. really good extra virgin olive oil
- Preheat oven to 375.
- Line a baking sheet with parchment paper or aluminum foil (or spray with non-stick cooking spray).
- Arrange pear slices on sheet, leaving space in between to prevent overcrowding.
- Lightly brush each pear slice with olive oil and sprinkle with salt and pepper.
- Place in the oven and roast for approximately 20 minutes.
- Remove from oven and flip each pear slice.
- Return to oven and continue roasting until evenly browned and soft, approximately 10 – 15 minutes. (Keep an eye on them the first time you make them as oven roasting times will vary).
- Remove from oven and allow to cool slightly.
- Meanwhile, add 1 cup of balsamic vinegar to a small saucepan over medium-high heat.
- Stir frequently until the liquid begins to boil.
- Reduce heat to simmer and continue stirring until liquid is reduced to 1/3 of its original volume. The liquid will become thick and syrupy when it is ready.
To serve, divide arugula, roasted pear slices and blue cheese between 4 plates.
Drizzle with balsamic glaze and extra virgin olive oil and serve immediately with fresh-cracked black pepper and sea salt, if desired.
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