Arugula Salad with Bacon, Blue & Pears

Serves 4

Baked pears stuffed with Imported Blue cheese and Macadamia nuts then topped with bacon. This salad will be the star of the dinner table.

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Course Appetizer, Side Dish, Salad
Cuisine American
Keyword Arugula Salad with Bacon, Blue & Pears, blue cheese

Ingredients

  • 4 slices bacon

Pears

  • 1 tbsp butter, melted
  • 2 tsp honey, divided
  • 2 firm ripe pears, halved lengthwise, cored
  • 1/4 tsp salt

Stuffing

  • 1/4 cup plus 2 tbsp chopped macadamia nuts, toasted, divided
  • 1/2 cup golden raisins
  • 1/3 cup Imported Blue cheese, crumbled
  • 1/2 tsp fresh thyme, minced

Dressing

  • 1 1/2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3 tbsp olive oil
  • 6 cups arugula

Instructions

  1. Preheat oven to 375° F.

  2. Cook bacon in a large skillet over medium-high heat until crisp. Place on paper towel to absorb excess grease; crumble and set aside.

  3. In a small bowl, mix the butter and 1 teaspoon honey. Brush the mixture over the cut sides of the pears, sprinkle with salt. Place the pears cut sides up on a parchment lined baking sheet and bake until just tender, approximately 15 minutes.

  4. While pears are baking, mix 1/4 cup toasted macadamia nuts, raisins, blue cheese, thyme and 1 teaspoon honey in a small bowl; set aside.

  5. Remove the pears from the oven; spoon the stuffing evenly on top of the pears. Bake on the upper oven rack until the cheese starts to soften, approximately 3 minutes. Turn on the broiler and broil for 1 to 2 minutes, until bubbly. Remove from oven; set aside to cool slightly.

  6. In a small bowl, whisk the balsamic vinegar, Dijon mustard, salt and pepper. Gradually whisk in the oil until incorporated.

  7. Place the arugula in a medium size bowl, drizzle with the vinaigrette and toss to combine.

  8. To serve, place the arugula on 4 plates; top with a stuffed pear half and sprinkle with bacon and remaining toasted macadamia nuts.