Prep 20 mins
Cook 0 mins
This is an irresistable salad. It makes a lovely first course, or side dish. I've actually used chopped cocoa beans in places of the nuts, but since these are hard to acquire, I haven't included them here.
- Toss the pears in melted butter and sugar.
- Roast at 500 degrees til slightly browned on both sides.
- Take out to cool slightly, but you can serve slightly warm on salad.
- Whisk the oil, vinegar, salt and pepper together to make the dressing.
- Toss the arugula, pears and dressing til all leaves are coated.
- Toss again gently with the cheese and nuts or just sprinkle on top of each plate.
I made this for Thanksgiving and everyone loved it. I ended up adding some basalmic vinegar, since it seemed like the dressing needed more flavor. I also used gorgonzola cheese and candied pecans rather than parmesan and walnuts. The only problem I had was that the pears didn't never got brown. I didn't realize they wouldn't get brown, so I kept cooking them, which made them end up much too soft. Oh well, they tasted great anyway!
This is a wonderful fall salad with a great combination of flavors. I made it tonight with these variations: roasted the pears without sugar, used feta cheese, and toasted pecans. I tossed the greens with dressing, placed the warm pears on top after plating the greens, then sprinkled with cheese and pecans.
A very, very tasty salad and great for when you are a little tired of tossed salads every night with dinner. A little more work than a simple tossed salad, but well worth it.