Roasted Pear Salad


Roasted Pears:
Juice of 1 lemon
2 Tbsp. honey
1/2  tsp. kosher salt
3 bartlett pears, unpeeled

4 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. honey
black pepper
3 cups baby arugula
1/3 cup walnuts, chopped
1/3 cup blue cheese, crumbled


1.  Preheat the oven to 375°F.

2.  Combine the lemon juice, honey, and salt. Cut the pears in half lengthwise and remove the stem down to the core. Combine the pears with the lemon mixture.

3.  Line a baking sheet with aluminum foil. Place a rack on top of the foil in the baking sheet, and place the pears, cut side up, on the rack, reserving the lemon juice mixture. Drizzle or brush each pear with a little of the lemon mixture.

4.  Roast until the pears are completely tender and slightly caramelized on top, about 40. Remove the pears from the oven and allow to cool to room temperature. Once cool, cut each pear into 3 slices.

5.  To make the vinaigrette:  Whisk the vinegar, olive oil, honey, salt, and pepper.

6.  Combine the pear slices, arugula, vinaigrette, walnuts, and blue cheese in a large bowl and toss.

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