Barefoot Contessa Pear and Blue Cheese Salad (Print version)
Roasted pears filled with blue cheese, walnuts, and cranberries, served warm over arugula with a bright pan-juice vinaigrette.
# Ingredients:
For the roasted pears
01 -
3 ripe but firm Bosc or Anjou pears
02 -
2 tablespoons fresh lemon juice, divided
03 -
3 oz (85 g) blue cheese, crumbled
04 -
1/4 cup (30 g) walnuts, toasted and chopped
05 -
1/4 cup (35 g) dried cranberries
06 -
1/2 cup (120 ml) apple cider
07 -
3 tablespoons port wine or cranberry juice
08 -
3 tablespoons light brown sugar
09 -
1/4 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
For serving
11 -
5 oz (140 g) baby arugula
12 -
3 tablespoons extra virgin olive oil
13 -
2-3 tablespoons warm pear pan juices
14 -
Flaky salt and black pepper, to taste
# Instructions:
01 -
Preheat the oven to 375°F. Lightly coat a medium baking dish with olive oil or nonstick spray.
02 -
Halve the pears lengthwise and scoop out the cores to make a small hollow in each half. Brush the cut sides with 1 tablespoon lemon juice.
03 -
Arrange the pears cut side up in the baking dish. Divide the blue cheese, walnuts, and dried cranberries among the hollows.
04 -
Whisk the apple cider, port or cranberry juice, brown sugar, salt, and pepper. Pour the mixture around the pears in the baking dish.
05 -
Bake for 25-30 minutes, basting once with the pan juices, until the pears are tender but still hold their shape.
06 -
Whisk 2-3 tablespoons warm pan juices with the remaining 1 tablespoon lemon juice and olive oil. Taste and season with more salt and pepper if needed.
07 -
Lightly toss the arugula with a spoonful of dressing. Place one warm pear half on each serving and drizzle with more dressing and pan juices.
# Good to know:
01 -
Serve warm for the best contrast between tender pears and cool arugula.
02 -
Use cranberry juice instead of port for an alcohol-free version.
03 -
Toast the walnuts before baking for better flavor and crunch.