Arugula with Roasted Pears & Goat Cheese

15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #1319

October 25, 2011



"Sweet, roasted Bosc pears, tender baby arugula, and mild creamy goat cheese make this simple, elegant salad sing. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (155.1 g)
  • Calories 213.7
  • Total Fat - 14.5 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 13.9 mg
  • Sodium - 198.2 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 9.9 g
  • Protein - 6.3 g
  • Calcium - 84.7 mg
  • Iron - 2 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400º.

Step 2

Brush a baking sheet w some of the melted butter.

Step 3

Roast pears by arranging cut side down on the buttered sheet. Brush tops with remaining melted butter, and season with salt & pepper.

Step 4

Roast until just tender to the point of a knife, 20-25 minutes.

Step 5

Dress greens, place arugula in large bowl. Drizzle with vinegar and olive oil. Season with salt & pepper and toss to combine and coat.

Step 6

To serve, divide the greens among plates; top each with a warm roasted pear half cut side up, place a spoonful of goat cheese on each pear, drizzle with honey.

Step 7

Season with salt & pepper, serve immediately.

Tips


No special items needed.

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