Arugula, Pear, Blue Cheese And Walnut Salad
serves 2-4
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2 Bartlett pears, quartered and cored
1/2 pound arugula
1/4 pound blue cheese, cubed
2 tablespoons unsalted butter
2 tablespoons white wine vinegar
2 teaspoons brown sugar
1 cup unsalted walnuts
prep: 5 minutes
total: 15 minutes
medium saucepan
salad spinner
salad bowl
1. Rinse and dry the pears. Cut off the top and bottom of the pears. Slice them lengthwise into quarters, and slice out the core from each quarter. Rinse and dry the arugula and put it in a salad bowl. Chop the blue cheese into small cubes.
2. Heat a medium saucepan over medium-high heat. Add the butter, vinegar and sugar. When they melt together and get hot, add the walnuts and pears and cook, stirring once, until the pears are browned and tender, 3-5 minutes.
3. Pour the pears, walnuts and all the pan juices over the arugula. Add the blue cheese and a sprinkling of fresh ground black pepper. Gently toss just to combine. Season with salt and pepper to taste.
2. Heat a medium saucepan over medium-high heat. Add the butter, vinegar and sugar. When they melt together and get hot, add the walnuts and pears and cook, stirring once, until the pears are browned and tender, 3-5 minutes.
3. Pour the pears, walnuts and all the pan juices over the arugula. Add the blue cheese and a sprinkling of fresh ground black pepper. Gently toss just to combine. Season with salt and pepper to taste.
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