Roasted Pear and Arugula Salad

INGREDIENTS

2 firm, not-quite-ripe pears
2 Tbsp butter
4-5 oz baby arugula
1/2 red onion, minced
4 Tbsp olive oil
1 Tbsp apple cider vinegar
2 tsp honey
Salt
Pepper
1 cup pecan halves, toasted
Roquefort cheese

PREPARATION

Heat oven to 180ºC-degrees. Quarter pears, slicing length-wise around the core (you can leave the skin on if you prefer). Discard cores. Melt 1 Tbsp butter and pour into a large bowl with the 1 tbsp honey. Toss pears in the syrup-butter mixture until well coated. Place pears on a baking sheet and roast for about 10 minutes (pears should be lightly caramelized and be soft, yet not mushy).

Sauté red onion in 1 tbsp olive oil about 2-3 minutes until soft. Set aside. In a skillet, toast pecan halves in 1 Tbsp butter, tossing frequently. When pecans get a toasty look, remove from heat and sprinkle with salt. (Alternatively, you buy pre-roasted, salted pecans, but they won't be as good).

In a small bowl, make the vinaigrette. Whisk the remaining 3 Tbsp olive oil, apple cider vinegar and honey. Add salt and pepper to taste.

Toss red onion with arugula in a large salad bowl. Now drizzle vinaigrette over arugula and toss again. Plate arugula then add some diced roasted pear, and top with the toasted pecans. Serve with a nice chunk of Roquefort.