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.
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.