Arugula Salad with Port-Cooked Pears and Roquefort Cheese

Ingredients

  • 2 peeled Bartlett pears, cored and quartered
  • Cooking spray
  • 1/2 cup port or other sweet red wine
  • 1 teaspoon sugar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon walnut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups trimmed arugula (about 8 ounces)
  • 2 cups (1/2-inch) slices Belgian endive (about 1/2 pound)
  • 1/4 cup (1 ounce) crumbled Roquefort or other blue cheese
  • 2 tablespoons chopped walnuts, toasted

Description

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