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Arugula Salad with Port-Cooked Pears and Roquefort Cheese

Yield 8 servings
Sweet port wine infuses pears with a rich flavor that marries well with the pungent cheese. Serve with pork tenderloin.

Ingredients

  • 2 peeled Bartlett pears, cored and quartered
  • Cooking spray
  • 1/2 cup port or other sweet red wine
  • 1 teaspoon sugar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon walnut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups trimmed arugula (about 8 ounces)
  • 2 cups (1/2-inch) slices Belgian endive (about 1/2 pound)
  • 1/4 cup (1 ounce) crumbled Roquefort or other blue cheese
  • 2 tablespoons chopped walnuts, toasted

Nutrition Information

  • calories 88
  • caloriesfromfat 31 %
  • fat 3 g
  • satfat 0.9 g
  • monofat 0.6 g
  • polyfat 1.4 g
  • protein 2 g
  • carbohydrate 11 g
  • fiber 2.5 g
  • cholesterol 3 mg
  • iron 0.6 mg
  • sodium 131 mg
  • calcium 62 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange pears in a 13 x 9-inch baking dish coated with cooking spray; drizzle with port. Sprinkle evenly with sugar. Cover and bake at 400° for 10 minutes. Uncover and bake an additional 15 minutes or until pears are almost tender. Cool completely; reserve 1 tablespoon liquid from pan. Thinly slice pears; set aside. Combine reserved 1 tablespoon liquid, vinegar, oil, salt, and pepper, stirring with a whisk.

  3. Combine sliced pears, arugula, and endive in a large bowl. Drizzle vinegar mixture over arugula mixture; toss gently to coat. Arrange about 1 1/3 cups salad on each of 8 plates. Sprinkle each serving with 1 1/2 teaspoons cheese and 3/4 teaspoon nuts.