Baby Arugula with Roasted Pears, Spicy Pecans & Crumbled Gorgonzola

Name: Baby Arugula with Roasted Pears, Spicy Pecans & Crumbled Gorgonzola
Ingredients: 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; ½ teaspoon ground black pepper; 1 teaspoon sweet paprika; Kosher or sea salt, to taste; 4 large firm but ripe, large D’Anjou pears; About 3 tablespoons strained fresh lemon juice, or as needed; 4 tablespoons unsalted butter, melted; Superfine sugar, as needed, for sprinkling; Kosher or sea salt, as needed, for sprinkling; Optional: 1/2 of a large chicken breast per person, skinned, boned and butterflied or 16 to 24 jumbo shrimp, shelled, deveined but tails left intact (allow 4 per person); If using the optional chicken or shrimp: 1 1/3 cup extra-virgin olive oil (if not using this added protein, reduce the oil to 2/3 cup); ¼ cup strained fresh lemon juice (2 tablespoons if not using the protein); 1 heaping tablespoon Dijon mustard; preferably the “grainy” style (2 teaspoons if not using the protein); 5 cloves garlic, minced (3 cloves, if not using the protein); 1/3 cup chopped fresh chives (2 rounded tablespoons, if not using the protein); Freshly ground black pepper, to taste; 8 to 12 cups (loosely packed) baby arugula leaves, rinsed and well dried (allow 2 cups per person); 2 to 3 cups crumbled gorgonzola cheese (allow a scant ½ cup per person)

www.laurengroveman.com

This has become my most favorite salad, whether with the added protein (as the main event) or without it and served as a first course (and it’s beyond amazing,

View full recipe on www.laurengroveman.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laurengroveman.com.

Share this recipe:

Ingredients

1 teaspoon ground cumin
1 teaspoon cayenne pepper
½ teaspoon ground black pepper
1 teaspoon sweet paprika
Kosher or sea salt, to taste
4 large firm but ripe, large D’Anjou pears
About 3 tablespoons strained fresh lemon juice, or as needed
4 tablespoons unsalted butter, melted
Superfine sugar, as needed, for sprinkling
Kosher or sea salt, as needed, for sprinkling
Optional: 1/2 of a large chicken breast per person, skinned, boned and butterflied or 16 to 24 jumbo shrimp, shelled, deveined but tails left intact (allow 4 per person)
If using the optional chicken or shrimp: 1 1/3 cup extra-virgin olive oil (if not using this added protein, reduce the oil to 2/3 cup)
¼ cup strained fresh lemon juice (2 tablespoons if not using the protein)
1 heaping tablespoon Dijon mustard; preferably the “grainy” style (2 teaspoons if not using the protein)
5 cloves garlic, minced (3 cloves, if not using the protein)
1/3 cup chopped fresh chives (2 rounded tablespoons, if not using the protein)
Freshly ground black pepper, to taste
8 to 12 cups (loosely packed) baby arugula leaves, rinsed and well dried (allow 2 cups per person)
2 to 3 cups crumbled gorgonzola cheese (allow a scant ½ cup per person)