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Easy Roasted Pears, Arugula, and Stilton Cheese Salad

Roasted pears with Stilton cheese and walnuts is served on a bed or arugula.
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5 from 2 reviews

If you’re looking for a salad that’s both elegant and full of fall flavors, this roasted pear, arugula, and Stilton cheese salad is the perfect choice. 

Ingredients

Scale
  • 3 oz cubed or crumbled Stilton cheese (or any kind of sharp blue cheese or gorgonzola cheese)
  • Salad greens (I like to use Arugula)
  • Freshly squeezed lemon juice (to pour over the pears after you slice them)
  • 3 Ripe pears (I use Anjou pears but feel free to use your favorite variety of juicy pears)
  • 1/2 cup Walnuts
  • 1 cup fresh apple cider
  • 1/4 cup brown sugar
  • Extra virgin olive oil

Instructions

  1. Spread 1/2 cup walnut halves on a baking sheet and toast under the broiler or in a sautée pan on medium heat.
  2. Preheat the oven to 350 degrees.
  3. Slice the pears in half length-wise. Cut a small slice off the rounded sides of each pear half so that they will sit flat in the baking dish.
  4. Using a melon baller, scoop the core and seeds out of the pear halves, and then, with a small sharp paring knife, carefully remove the stems. Immediately pour freshly squeezed lemon juice over the top of the pears to prevent browning.
  5. Gently place small cubes of the Stilton cheese in the rounded cavity of the pears and top with the toasted walnuts.
  6. In a small bowl, mix the brown sugar and apple cider and set aside.
  7. Pour the cider mixture over the top of the pears and around the sides. Place the baking dish with the pears in it, in the oven for 30 minutes. Baking them really brings out the sweetness of the pears.
  8. While the pears are cooling, mix your salad dressing in a small bowl and toss the arugula. I use olive oil, Dijon mustard, and a splash of white wine vinegar. 
  9. Spread the dressed arugula on a serving platter and top with the pears once they have reached room temperature.
  10. If you have leftover pears, place them in an airtight container and store them in the refrigerator. Before serving, let them come to room temperature and prepare some fresh arugula. 

Notes

You can use your dressing of choice for the arugula. I used a small spoonful of Dijon mustard, about two tablespoons of olive oil, and a dash of white wine vinegar and whisk it until it emulsifies. 

Find it online: https://mostlovelythings.com/roasted-pears-salad/