Arugula and Roasted Pear Salad

Ingredients

• •4 whole firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
• •2 tablespoons sugar
• •1 tablespoon butter, melted
• •2 tablespoons pine nuts
• •3 tablespoons olive oil
• •1 tablespoon balsamic vinegar
• •1 clove garlic, minced
• •1 to taste Salt and pepper, to taste
• •1 to taste pepper
• •½ teaspoon Dijon mustard
• •½ teaspoon maple syrup
• •6 cups arugula or mixed salad greens
• •2 tablespoons dried cranberries
• •¼ cup fresh Parmigiano-Reggiano cheese
• •12 whole calendula blossoms

Cooking Instructions

1. 1.

   1. Preheat the oven to 400°F.

   5 min

2. 2.

   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.

   15 min

3. 3.

   3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.

   5 min

4. 4.

   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 min

5. 5.

   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.

   5 min