Salad of Roasted Pears with Blue Cheese
Roasted Anjou pears topped with blue cheese, cranberries, and walnuts in an arugula salad drizzled with lemon-cider dressing. Perfect for a special dinner.
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Ingredients
- 3 ripe but firm Anjou pears
- Freshly squeezed lemon juice (3 lemons)
- 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- ¼ cup dried cranberries or cherries
- 1/4 cup walnut halves, toasted and chopped
- 1/2 cup apple cider
- 3 tablespoons port
- 1/3 cup light brown sugar
- 1/4 cup good olive oil
- 6 ounces arugula
- Kosher salt
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