Ingredients
Scale
- For the Salad:
- 2 ripe pears, Bartlett or Bosc
- honey for drizzling
- 6 cups Arugula or Spring Mix
- 1/2 cup blueberries
- 1/2 cup pecan halves
- 1/4 cup crumbled goat cheese
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- salt and pepper
- *for a sweeter dressing, add 1/4 tsp honey
Instructions
- Preheat oven to 350°.
- Half the pears lengthwise. Using a spoon, scoop out the seeds and core. Drizzle with honey.
- Arrange on a parchment lined baking sheet and bake for 30 minutes.
- While the pears are baking, prepare the dressing. In a small bowl, mix the extra virgin olive oil and lemon juice. If you prefer a sweeter dress, mix in honey. Add salt and pepper to taste. Set aside.
- When the pears are done baking, set them aside for 10 minutes to cool.
- While the pears are cooling, arrange the salad. Divide the Arugula or Spring Mix, blueberries, pecans, goat cheese, and dressing among 4 plates.
- Top each with a pear half and serve.