Arugula and Caramelized Bosc Pear Salad


The main ingredients in this salad are from fresh and local vendors in SE Pennsylvania. The pears are from Frecon Farms in Boytertown ( , and the arugula is from Down to Earth Harvest in Kennett Square ( . Caramelizing these crisp tender fall pears really brings out their natural sweetness without adding any sugar to the dish, and the peppery arugula brightens the tone of the salad. The contrasting flavors, textures and colors of arugula, pecans, pears and Roquefort, along with a sprinkling of warming spices and a light, simple dressing brings everything together in an autumn harvest dance. ~ Glyn

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Arugula and Caramelized Bosc Pear Salad (serves 2)
1 Bosc Pear
8-10 pecan halves
1 tbs butter
1 healthy dash each cardamom, cinnamon and ginger
2 c arugula
2 tbs crumbled blue cheese (I prefer Roquefort) Omit For Vegan Version
1 tbs extra virgin olive oil
1 tbs white balsamic vinegar
¼ tsp dried ginger
1 dash each of salt and white pepper

With a small, sharp paring knife, peel, core and slice the pear. Cook in the butter on medium low heat in a single layer until the pears are caramelized – about 5-7 minutes total. Remove the sliced pear and drain on paper towels. Sprinkle with the cardamom, cinnamon and ginger. In the same butter, saute the pecans. Cover the pears and pecans and set aside until needed.

Arrange the arugula on salad plates. Top with the pears and pecans. Sprinkle on the cheese.

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Combine the oil, vinegar, salt, pepper and ginger. Drizzle over the salads.

This entry was posted by Glyn Ruppe-Melnyk.

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