4 firm Bartlett or Bosc pears, cored, cut lengthwise
2 tablespoons maple syrup
1 tablespoon olive oil
2 tablespoons pecan or walnut pieces, toasted
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
Salt and pepper, to taste
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons pomegranate seeds (how to deseed a pomegranate)
1/4 cup blue cheese, crumbled
- Preheat oven to 400°F. In a medium bowl, toss together the pears, maple syrup and oil. Arrange the pears cut side down in a single layer in a parchment paper lined baking sheet. Roast until the pears are tender, about 20 minutes. Cool and cut into thin slices lengthwise.
- In a large salad bowl, whisk together the oil, vinegar, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
- Divide the salad onto four plates. Arrange the roasted pears atop the greens and sprinkle with the pomegranate seeds, blue cheese, and pecans.