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

Joanne Weir
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

88 calories; calories from fat 31%; fat 3g; saturated fat 0.9g; mono fat 0.6g; poly fat 1.4g; protein 2g; carbohydrates 11g; fiber 2.5g; cholesterol 3mg; iron 0.6mg; sodium 131mg; calcium 62mg.
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