Roasted Pear, Fig, Blue Cheese and Walnut Salad
An elegant combination of ingredients. This is a perfect starter salad for your next dinner party.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4 servings
Ingredients
- 2 ripe and firm Bosc or Anjou pears
- 1 tablespoonfresh lemon juice
- 2 ouncescrumbly blue cheese (Stilton or Gorgonzola)
- 1/4 cupdiced dried figs (soaked in hot water for 15 minutes if too dry)
- 1/4 cupchopped walnuts
- 1/4 cupapple cider
- 1/4 cupport wine
- 1/4 cuphoney
- 2 tablespoonsextra-virgin olive oil
- 1/4 cupfresh lemon juice
- 4 ouncesbaby greens
- sea salt
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Slice the pears lengthwise into halves, through the stem, if possible. Scoop out the seeds and core with a melon baller. Cut a thin slice off of the back (round side) skin of the pear so the pear will lay flat. Brush the face of the pears with lemon juice. Arrange the pears, cored side up, in a baking dish that they fit into tightly.
- 2
Toss the blue cheese, dried figs, and walnuts together in a small bowl. Divide the mixture among the pears.
- 3
Add the apple cider and port to the bowl and stir in the honey. Pour the mixture on and around the pears and bake, uncovered. Baste every . Bake for 25 to , until pears are tender. Set the pears aside to cool to room temperature. May also be served warm.
- 4
For the dressing: Whisk together the olive oil, 1/4 cup lemon juice, and the apple cider/port mixture left in the baking pan after the pears are done baking.
- 5
Divide the baby greens among four plates and top with a pear half; drizzle with the dressing. Sprinkle with sea salt and serve.