Earthbound Farms' Arugula Salad With Roasted Pears |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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How could I resist this one? I reduced the amount of arugula and added some loose leaf lettuce. Ingredients:
1/4 cup pure maple syrup (not imitation syrup! no, no!) |
3 ripe bartlett pears (not too ripe) or 3 ripe anjou pears, peeled, cored, and cut into 8 wedges each (not too ripe) |
sea salt |
fresh ground pepper |
2 tablespoons aged balsamic vinegar |
1/2 teaspoon dijon mustard |
1/4 cup extra virgin olive oil or 1/4 cup walnut oil |
3 ounces baby arugula |
3 ounces loose leaf lettuce |
1/2 cup crumbled stilton cheese (roquefort or other blue cheese ok) |
Directions:
1. Position a rack in the lower third of the oven, and preheat the oven to 475 degrees F. Line a baking sheet with parchment or aluminum foil and set aside.
2. Place the maple syrup in a bowl and add the pear wedges, stirring gently to coat all surfaces.
3. Remove the pears from the syrup with tongs and transfer to the prepared baking tray. *Reserve* any maple syrup still in the bowl.
4. Season the pears lightly with salt and pepper, and roast until the fruit is browned on the bottom, 10 to 15 minutes.
5. Turn the slices with a spatula or tongs, and continue cooking until the pears are tender and golden brown, 5 to 7 minutes. Remove the tray from the oven and let the pears cool slightly.
6. Make a vinaigrette by combining the vinegar, mustard, and olive oil in a small glass jar. Shake vigorously to combine.
7. Season to taste with salt and pepper, then add a teaspoon of the reserved maple syrup to the dressing, or more to taste.
8. Just before serving, place 2 tablespoons of the vinaigrette in a large bowl. Add the arugula and loose leaf lettuce; toss to coat the leaves. Add more dressing sparingly, if desired (leftover dressing can be refrigerated for up to 4 weeks). Arrange the greens on a platter, and add the blue cheese and roasted pears. Serve immediately.
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