Plank-Roasted Pear Salad w/ Blue Cheese and Walnuts
- 2 Cedar planks
- 4 large, ripe Anjou or Bartlett pears
- 2 TBS unsalted butter
- 2 TBS wildflower or other honey
- 1/2 c. crumbled blue cheese
- Fresh thyme sprigs for garnish
- 4 cups mixed salad greens
- 1/4 c. Lemon Ceasar Vinaigrette
Cut pears lengthwise, leaving stems intact. Using sturdy teaspoon or a melon baller, remove the core from each half. Place the pear halves on a baking sheet, cut side up. If necessary trim the pears so they lie flat.
In a bowl mix the melted butter and honey. Brush mixture over the cut surface of the pears. Sprinkle pears with the crumbled blue cheese.
Place the planks on the grill and close the lid. When the planks start to smoke and pop after 3-5 min, open the lid and turn plaks over. Quickly place the pear halves on the planks, cut side up. Over and roast for 12-15 min, or until the pears are scorched around the edges and the cheese has melted. Garnish w/ thyme sprigs and serve alongside mixed greens tossed with 1/4 c. Lemon Caesar Vinaigrette. Make 4-8 servings