Ingredients
- 2 – 3 pears, unpeeled, sliced
- 2 tbsp. lemon juice, freshly squeezed
- 2 tbsp. honey or maple syrup
- 2 tbsp. unsalted butter
- 2 tbsp. walnuts or pecans, chopped
- 2 large handfuls arugla, spring mix or spinach
- ½ cup blue, gorgonzola or roqufort cheese, crumbled
Instructions
- In a medium bowl, add the sliced unpeeled pears; toss with lemon juice and honey; set aside.
- Heat a dry non-stick pan, over medium heat; add the chopped walnuts; cook for 3 – 4 minutes until fragrant; remove from heat; set aside.
- In the same pan, over medium heat, melt the butter.
- Add the pears and cook for 5 – 7 minutes, turning occasionally, until softened and caramelized.
- Arrange the arugula/spring mix/spinach on serving plates and top with the warm pears, crumbled blue cheese/gorgonzola/roqufort and toasted walnuts or pecans.
- Serve immediately while the pears are warm and before the cheese begins to soften.
Notes
Use firm-ripe pears like Bosc or Anjou to hold shape during cooking.
To make it vegan, use plant-based butter and cheese.
Avoid storing fully assembled salad; keep components separate for best freshness.