Roasted Pear, Castello Borgonzola and Arugula Salad

Ingredients for 1 serving

2 ripe firm Bose pears, peeled, cored and quartered

1/2 cup port

1 small bunch arugula washed thoroughly, stems removed and spun dry

1/4 cup grapeseed oil

1/4 cup sherry vinegar or apple 50 mL cider vinegar

Salt and freshly cracked black pepper

1/4 cup toasted coarsely chopped hazelnuts

4 oz Castello Borgonzola cheese, sliced into 4 equal thinly sliced portions, rind removed

Preheat oven to 375° F [190° C]. 

Roasted Pear, Castello Borgonzola and Arugula Salad


Preheat oven to 375° F [190° C].

In a small baking dish, roast pears drizzled with port for 25- 30 minutes or until pears are tender and port has reduced to a syrupy consistency. Stir several times to prevent scorching. Remove from oven and transfer pears to a plate.

While port is still warm in dish pour in oil and vinegar and whisk thoroughly to blend all port into dressing. Transfer to a bowl and using a rubber spatula scrape baking dish thoroughly. Season dressing with salt and pepper to taste.

To serve, toss greens in a medium bowl with dressing and toasted hazelnuts; divide among four salad plates. Arrange 2 pear quarters and 1/4 of Borgonzola on top of each plate of greens and serve immediately. 

*May substitute mesclun mix for the arugula

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