Roasted Pear and Argula Salad

Grubilicious Contributor: Jenny Beech

Ingredients
Pears:
4 Firm Anjou or Bartlett Pears (~2lbs)
1 Tablespoon Unsalted Butter
2 Tablespoons Sugar

Vinaigrette:
1.5 Tablespoons Extra-Virgin Olive Oil
2 Teaspoons White Wine Vinegar
1/2 Teaspoon Salt
Ground Black Pepper

Salad:
7 Cups Washed/Dried Arugula
4 Oz. Parmesan Cheese (Shaved w/ a Veggie Peeler)
1 Cup Walnuts (Toasted in a dry skillet over med heat
for ~3min)

Adjust an oven rack to the lower-middle position and
heat to 500. Peel and halve each pear lengthwise.
With a melon baller, remove the core. Set each
half-cut side down and slice lengthwise into fifths.
put the slices in a large bowl and toss with the
melted butter; add the sugar and toss to combine.
Spread the pears on a single layer on the preheated
baking sheet; making sure each slice lies flat. Roast
until browned on the bottom, about 10 minutes. Flip
each slice and roast until tender and deep golden
brown, about 5 minutes longer. Remove from the oven
and set aside to cool.

For the vinaigrette: Whisk the oil, vinegar, salt, and
pepper to taste together in a small bowl.

Salad: Combine the arugula reserved roasted pear
slices, and cheese in a large serving bowl. Ad the
vinaigrette and toss gently to combine; sprinkle with
the chopped walnuts and serve.