Barefoot Contessa Inspired Pear and Blue Cheese Salad (Print version)

Roasted pears filled with blue cheese, walnuts, and cranberries served over peppery arugula with a warm cider vinaigrette.

# Ingredients:

For the pears

01 - 3 ripe but firm Anjou pears
02 - 3 tablespoons freshly squeezed lemon juice, plus more for rubbing pears
03 - 3 oz (85 g) blue cheese, coarsely crumbled
04 - 1/4 cup (35 g) dried cranberries
05 - 1/4 cup (30 g) walnut halves, toasted and chopped
06 - 1/2 cup (120 ml) apple cider
07 - 3 tablespoons port, or pomegranate juice
08 - 1/3 cup (65 g) light brown sugar, lightly packed

For the salad

09 - 6 oz (170 g) baby arugula
10 - 1/4 cup (60 ml) good olive oil
11 - 1/4 cup (60 ml) reserved warm basting liquid
12 - 1/4 cup (60 ml) freshly squeezed lemon juice
13 - Kosher salt and freshly ground black pepper, to taste

# Instructions:

01 - Preheat the oven to 375°F. Choose a baking dish that holds the pear halves snugly in one layer.
02 - Peel the pears, halve them lengthwise, and scoop out the cores with a melon baller or small spoon. Trim a very thin slice from the rounded side of each half so the pears sit flat, then rub the cut sides with lemon juice.
03 - Stir the blue cheese, dried cranberries, and toasted walnuts together in a small bowl. Spoon the filling into the hollow of each pear half.
04 - Stir the apple cider, port, and brown sugar until mostly dissolved. Pour the mixture around the pears in the baking dish.
05 - Bake for 28-32 minutes, basting the pears once or twice with the pan liquid, until tender but still holding their shape. Let them cool until warm.
06 - Whisk the olive oil, 1/4 cup lemon juice, and 1/4 cup warm basting liquid in a large bowl. Season with salt and pepper.
07 - Toss the arugula lightly with the dressing. Divide among 6 plates, top each serving with one warm pear half, and spoon over a little extra basting liquid.

# Good to know:

01 - Serve warm or at room temperature for the best texture.
02 - Use firm pears so they roast without collapsing.
03 - The port can be replaced with pomegranate juice or cranberry juice.

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