GORGONZOLA, ROAST PEARS, & ARUGULA SALAD
3 ripe, but firm Anjou pears
juice of 3 lemons
3 oz. Gorgonzola cheese
1/4 C dried cranberries
1/4 C walnut pieces, toasted
1/2 C apple cider
3 T port wine
1/3 C lightly packed light brown sugar
1/4 C olive oil
6 oz. baby arugula
Sea salt (serves 6) Preheat oven to 375 degrees. Peel and slice the pears lengthwise into halves. Remove core and seeds, leave well in pear. Trim small slice from bottom of half in order for it to sit without wobbling. Toss pears with lemon juice. Arrange
core side up in baking dish. Gentle toss crumbled Gorgonzola, cranberries, & walnuts together. Divide mixture among pears. In same bowl, combine cider, port, & brown sugar, stir. Pour mixture over pears. Bake for 30 min.(basting occasionally).
Set aside. Just before serving,whisk olive oil, 1/4 C lemon juice, & 1/4 C of basting liquid in bowl. Drizzle over arugula. Divide arugula among 6 plates. Top with pear and serve.