Arugula Salad with Port-Cooked Pears and Roquefort Cheese

Name: Arugula Salad with Port-Cooked Pears and Roquefort Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams cups trimmed arugula (about; 2 peeled Bartlett pears, cored and quartered; 473 milliliters (1/2-inch) slices Belgian endive (about 1/2 pound); 0 teaspoons freshly ground black pepper; 118 milliliters port or other sweet red wine; 28 grams 1/4 cup crumbled Roquefort or other blue cheese; 0 teaspoons salt; 1 teaspoon sugar; 1 teaspoon walnut oil; 2 Tbsps chopped walnuts, toasted; 1 Tbsp white wine vinegar

Arugula Salad with Port-Cooked Pears and Roquefort Cheese is a gluten free and vegetarian recipe with 8 servings. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 99 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of walnut oil, pepper, belgian endive, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Arrange pears in a 13 x 9-inch baking dish coated with cooking spray; drizzle with port.

Ingredients you will need

Cooking Spray

Pear

Port

Equipment you will use

Baking Pan

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.

Ingredients you will need

Pear

Sugar