Arugula Salad with Pears and Roquefort Cheese


2 medium pears , cored and quartered (Bartlett preferred)
1 cooking spray
0.5 cup port wine (or other sweet wine)
1 tsp sugar
1 tbsp white wine vinegar
1 tsp walnut oil
0.25 tsp salt
0.25 tsp black pepper , freshly ground
8 oz arugula (equal to 8 cups)
2 cup Greens, Belgian endive, fresh , cut into 1/2 inch slices (about 1/2 pound)
0.25 cup crumbled blue cheese (like Roquefort)
2 tbsp chopped walnuts , toasted


Pears Braised In Port Wine And Tossed With Arugula, Endive, Walnuts And Cheese.

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