Roasted Pear & Gorgonzola Salad with Arugula, Walnuts & Wildflower Honey

By ltrodrigu

This starter salad combines lightly roasted, honey-enhanced pears with spicy arugula, walnuts and pungent gorgonzola. White peaches may be substituted for the pears in summer and garnishing with a sprinkling of pink peppercorns

Ingredients

• 4 hard-ripe Bosc pears, halved lengthwise and cored with a melon baller or small spoon
• Fine sea salt
• 1 cup sugar
• 2 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper
• 1/2 cup walnut oil
• 1/2 pound Gorgonzola, rind removed, crumbled
• 1 cup toasted walnuts, coarsely chopped
• 4 tablespoons wildflower or other flowery honey
• 2 bunches watercress, tough stems removed
• 8 large handfuls baby arugula
• 1/2 cup basil leaves
• 1 cup edible flowers, such as sage, rocket blossoms, rose petals, pansies or nasturtiums (optional)

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 300 degrees. Rub each pear half with a pinch of salt. Line a baking tray large enough to hold pears with parchment paper. Evenly sprinkle sugar across paper, forming a layer approximately 1/8-inch thick. Place pear halves, cut-side down, on top of sugar. Bake until tender, about 1 hour.

Once pears are cool enough to handle, cut into lengthwise into 1/8-inch thick slices.

In a salad bowl, whisk lemon juice with salt and pepper to taste. Whisk in oil until emulsified. Add watercress, arugula, and basil to salad dressing and toss together.

To serve, divide dressed greens among 8 plates. Arrange pears on top. Scatter cheese and walnuts over pears, and then drizzle with honey. Garnish with flowers, if using.

Serve as a starter to Roast Pork Loin With Caramelized Ginger Sauce found under 'Pork'.