Arugula and Roasted Pear Salad

Name: Arugula and Roasted Pear Salad
Yield: 4 servings
Ingredients: 1 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise; 1 2 tablespoons sugar; 1 1 tablespoon butter, melted; 1 2 tablespoons pine nuts; 1 3 tablespoons olive oil; 1 1 tablespoon balsamic vinegar; 1 1 clove garlic, minced; 1 Salt and pepper, to taste; 1 N/A pepper; 1 1/2 teaspoon Dijon mustard; 1 1/2 teaspoon maple syrup; 1 6 cups arugula or mixed salad greens; 1 2 tablespoons dried cranberries; 1 1/4 cup fresh Parmigiano-Reggiano cheese; 1 12 calendula blossoms

From the kitchen of Carly

Caramelized pears meet peppery arugula in this elegant salad. Roasted until golden and tender, the fruit's sweetness plays against bitter greens, while toasted pine nuts add crunch. A mustard-balsamic dressing ties everything together with subtle sophistication.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
12 tablespoons sugar
11 tablespoon butter, melted
12 tablespoons pine nuts
13 tablespoons olive oil
11 tablespoon balsamic vinegar
11 clove garlic, minced
1Salt and pepper, to taste
1N/A pepper
11/2 teaspoon Dijon mustard
11/2 teaspoon maple syrup
16 cups arugula or mixed salad greens
12 tablespoons dried cranberries
11/4 cup fresh Parmigiano-Reggiano cheese
112 calendula blossoms

Instructions

1. Preheat the oven to 400°F.
2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10—15 minutes.
3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.