Ingredients
- 3 tablespoon grape seed, canola or light olive oil
- 1/2 teaspoon unsalted butter, room temperature
- 3 teaspoon very ripe pears, preferably bartlett, peeled, halved and cored
- 6 teaspoon rectangles, 1/4 inch-thick, of italian gorgonzola cheese (about 3 x 1 inch each)
- 1 cup loosely packed arugula leaves, washed and spun dry
- 3 tablespoon balsamic vinaigrette
Preparation
Baking Directions:
Preheat oven to 350 degrees.
Spread the walnuts on a baking sheet and toast for about 10 minutes until slightly golden (make sure to set timer).
Leave oven on for later.
In a roasting pan, combine the oil and butter and place the halved pears in cut-side down.
Place the pan over medium-high heat on top of the stove and pan-roast the pears gently until they are pale golden brown … about 3 minutes.
Gently turn the pears over and transfer to the hot oven for 5 minutes until tender but not mushy.
Place a slice of Gorgonzola on the top of each pear and then return to oven for about 3 minutes until cheese is melted.
In a bowl, toss the arugula, toasted walnuts and balsamic dressing together.
Arrange two pear halves on one side of each plate and place a small mound of salad in the center.
Serve immediately.
