Photo and recipe courtesy of Confections of a Foodie Bride
This hearty and nutritious salad is a wonderful appetizer or light meal after months of holiday feasting! It comes from the kitchen of food star Ina Garten, so you know it’s elegant dish that’s still simple to recreate. Pear and blue cheese provide the perfect contrast of sweet and savory, adding layers of rich flavors to the peppery arugula without the addition of heavy, calorific dressing. Walnuts and dried berries make it extra seasonal. A big plate of this, and you’ll feel healthier even if it’s not one of your New Year’s resolutions! Serves 6
Ingredients
- 3 ripe but firm red Anjou pears
- juice of 3 lemons
- 3 oz coarsely crumbled sharp blue cheese
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted and chopped
- 1/2 cup apple juice\
- 3 Tbsp Port
- 1/3 cup light brown sugar, packed
- 1/4 cup extra-virgin olive oil
- Arugula
- Black pepper and sea salt
Directions
- Preheat the oven to 375.
- Peel the pears and cut in half length-wise. Use a melon baller to remove the cores and seeds. Cut a small slice away from the rounded side of each pair to keep it steady when filling and baking. Toss the pears with lemon juices and arrange them core side up in a baking dish.
- Toss the blue cheese, cranberries, and walnuts together and divide among the pears. Combine apple juice, port, and brown sugar, whisking together until sugar dissolves. Drizzle over and around the pears. Bake the pears, basting ever 5-10 minutes with the apple-port mixture, until tender (about 40 minutes in my oven). Remove and let cool to warm or room temp.
- Whisk together the olive oil, lemon juice, and 1/4 cup of the basting liquid. Toss with the arugula and divide among 6 plates. Top each salad with a pear half, season with salt and pepper.
It’s dry salad it’s look doesn’t need mayonaisse but looks yummy