This Arugula Salad with Port Roasted Pears and Roquefort is oh-so-fancy. Pears get roasted in Port, offering a sweet, caramelized flavor that is offset with the pungent blue cheese. Arugula and Belgian Endive are lightly dressed in a simple vinaigrette using the reserved liquid from the port roasted pears.

Sure, I’ll Bring A Salad

When you’re asked to “bring a salad” to a dinner party, holiday, or night in with friends, what’s your first reaction?

“A salad?

I know. It’s not as exciting as an appetizer or dessert, but you’ll live.

And you’ll be THE HIT of your gathering if you come with THIS salad.

This fancy schmancy salad pulls out all the stops.

First of all, the pears that serve center stage are roasted in sweet port wine.

Yes, I’m serious. YOUR SALAD IS PART WINE.

See? Hit of the party.

Spicy arugula and Belgian Endive feel exciting compared to your standard mixed greens or spinach. Their light, but offer a little crunch.

And the Roquefort cheese? Come on.

For me, the stronger tasting cheese, the better. But, if you (or your guests) tend to shy away from this pungent option, feta, crumbled goat cheese, or a mild provolone would also be beautiful in its place.

I’m telling you! This salad will not disappoint. It’s seasonal, exciting, and feels extra special. It would be beautiful on a holiday table, or served on a standard Tuesday night.

Want more Fall recipes to impress a crowd?

Check out my Simple Fall Entertaining Guide for more delicious ideas.

Tried this Arugula Salad with Port Roasted Pears and Roquefort and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!

Let’s be friends! Find me on Instagram, Facebook, and Pinterest!

Print Recipe

Arugula Salad with Port Roasted Pears and Roquefort

This Arugula Salad with Port Roasted Pears and Roquefort is oh-so-fancy. Pears get roasted in Port, offering a sweet, caramelized flavor that is offset with the pungent blue cheese. Arugula and Belgian Endive are lightly dressed in a simple vinaigrette using the reserved liquid from the port roasted pears.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Salads, Sides

Servings: 8 servings

Ingredients

• 2 peeled Bartlett pears, cored and quartered
• 1/2 cup port or other sweet red wine
• 1 tsp sugar
• 1 Tbsp white wine vinegar
• 1 tsp walnut oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 cups arugula (about 8 ounces)
• 2 cups Belgian Endive (about 1/2 pound)
• 1/4 cup crumbled Roquefort or other blue cheese
• 2 Tbsp chopped walnuts, toasted

Instructions

• Preheat oven to 400 degrees.
• Arrange pears in baking dish coated with cooking spray, and drizzle with port. Sprinkle evenly with sugar. Cover and bake at 400 degrees for 10 minutes. Uncover and bake an additional 15 minutes or until pears are tender. Cool completely, and reserve 1 tablespoon liquid from pan.
• Thinly slice pears, set aside. Combine reserved tablespoon of liquid, white wine vinegar, walnut oil, and salt & pepper. Whisk to combine.
• Combine sliced pears, arugula, and endive in a large bowl. Drizzle vinegar mixture over greens, tossing gently to coat. Sprinkle with cheese and toasted walnuts.

Notes

Original recipe from "The Best of Cooking Light: Everyday Favorites".

• As opposed to roasting the pears in the oven, combine port, pears, and sugar in a saucepan over medium heat. Continue to monitor, swirling to combine. Once liquid is reduced by half, remove from heat and cover pan, allowing pears to steam.