- Calories 88
- Caloriesfromfat 31%
- Fat 3g
- Satfat 0.9g
- Monofat 0.6g
- Polyfat 1.4g
- Protein 2g
- Carbohydrate 11g
- Fiber 2.5g
- Cholesterol 3mg
- Iron 0.6mg
- Sodium 131mg
- Calcium 62mg
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.
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 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.
