Earthbound Farms' Arugula Salad With Roasted Pears

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup pure maple syrup (not imitation syrup! no, no!)
• 3 ripe bartlett pears (not too ripe) or 3 ripe anjou pears, peeled, cored, and cut into 8 wedges each (not too ripe)
• sea salt
• fresh ground pepper
• 2 tablespoons aged balsamic vinegar
• 1/2 teaspoon dijon mustard
• 1/4 cup extra virgin olive oil or 1/4 cup walnut oil
• 3 ounces baby arugula
• 3 ounces loose leaf lettuce
• 1/2 cup crumbled stilton cheese (roquefort or other blue cheese ok)

Recipe

• 1 position a rack in the lower third of the oven, and preheat the oven to 475 degrees f. line a baking sheet with parchment or aluminum foil and set aside.
• 2 place the maple syrup in a bowl and add the pear wedges, stirring gently to coat all surfaces.
• 3 remove the pears from the syrup with tongs and transfer to the prepared baking tray. *reserve* any maple syrup still in the bowl.
• 4 season the pears lightly with salt and pepper, and roast until the fruit is browned on the bottom, 10 to 15 minutes.
• 5 turn the slices with a spatula or tongs, and continue cooking until the pears are tender and golden brown, 5 to 7 minutes. remove the tray from the oven and let the pears cool slightly.
• 6 make a vinaigrette by combining the vinegar, mustard, and olive oil in a small glass jar. shake vigorously to combine.
• 7 season to taste with salt and pepper, then add a teaspoon of the reserved maple syrup to the dressing, or more to taste.
• 8 just before serving, place 2 tablespoons of the vinaigrette in a large bowl. add the arugula and loose leaf lettuce; toss to coat the leaves. add more dressing sparingly, if desired (leftover dressing can be refrigerated for up to 4 weeks). arrange the greens on a platter, and add the blue cheese and roasted pears. serve immediately.