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RECIPESSalad RecipesFruit Salads 'A' to 'F' pg 1 >  Arugula, Pear & Goat Cheese


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Virginia Willis is a French-trained chef, food writer, cooking teacher, and television producer. She has worked with Martha Stewart, Bobby Flay, and Nathalie Dupree, and her articles have appeared in Country Living, Family Fun, and Eating Well.
Serves 4 to 6


• 2 tablespoons unsalted butter, melted
• 2 or 3 firm Bosc pears, halved lengthwise and cored
• Sea salt and freshly ground black pepper
• 4 to 6 cups baby arugula (about 4 ounces)
• 1 tablespoon sherry or balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 4 to 6 ounces fresh goat cheese, at room temperature
• 1/4 cup honey (preferably tupelo, orange blossom, or sweet clover)

Preheat the oven to 400°F. Brush a baking sheet with some of the melted butter.
To roast the pears, arrange pear halves, cut sides down, on the buttered sheet. Brush the tops with remaining melted butter. Season with salt and pepper. Roast until just tender to the point of a knife, 20 to 25 minutes.

To dress the greens, place the arugula in a large bowl. Drizzle with the vinegar and olive oil. Season with salt and pepper and toss to combine and coat.

To serve, divide the greens among 4 to 6 individual serving plates. Top each with a warm roasted pear half, cut side up. Place a spoonful of goat cheese on each pear. Drizzle with honey. Season with salt and freshly ground black pepper.

Serve immediately.

Recipe from BON APPÉTIT, Y’ALL
by Virginia Willis (Ten Speed Press, $32.50/HC, May 2008)



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