Serenbe Style and Soul

with Marie Nygren

Wednesday

26

November 2014

0

COMMENTS

Arugula with Roasted Pears, Pecans, Cheddar Cheese and White Balsamic Vinaigrette

Written by , Posted in Recipes

Serves 6-8

  • 8 cups arugula, washed
  • Roasted pears, recipe follows
  • 1/2 cup chopped pecans, toasted
  • 4-6 oz sharp white cheddar, shaved into thin strips with vegetable peeler

White balsamic vinaigrette, recipe follows

  • Roasted pears:
  • 4 firm Bartlett Pears, cored and cut into 1/4 inch slices
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons honey

Preheat oven to 500 degrees. Place baking sheet in oven to heat. Combine butter and honey in bowl. Add pears and toss to coat.

Put pieces on heated pan, making sure each slice is flat on surface. Place in oven and roast for 10 minutes until browned. Flip slices and roast another 5- 10 until golden brown. Remove and let cool.

  • Vinaigrette :
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon honey
  • 3/4 teaspoon kosher salt

Combine vinegar, honey and salt. Whisk in oil until combined.

To assemble:

Place arugula in a bowl. Toss greens with vinagrette. Place greens on plates. Top with roasted pears, then cheese slices and pecan pieces.

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