Arugula Salad with Port-Cooked Pears and Roquefort Cheese

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 31%
  • Fat: 3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 2g
  • Carbohydrate: 11g
  • Fiber: 2.5g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 131mg
  • Calcium: 62mg


  • 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


  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.
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