The cover of the Tri-City Herald's Food & Wine section on Sept. 16 will feature feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Arugula with Roasted Pears and Goat Cheese
Serves 4 to 6
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2 tablespoons unsalted butter, melted
2 or 3 firm Bosc pears, halved lengthwise and cored
Sea salt and freshly ground black pepper
4 to 6 cups baby arugula (about 4 ounces)
1 tablespoon sherry or balsamic vinegar
2 tablespoons extra-virgin olive oil
4 to 6 ounces fresh goat cheese, at room temperature
1/4 cup honey (preferably tupelo, orange blossom, or sweet clover)
Preheat the oven to 400 degrees. Brush a baking sheet with some of the melted butter.
To roast the pears, arrange pear halves, cut sides down, on the buttered sheet. Brush the tops with remaining melted butter. Season with salt and pepper. Roast until just tender to the point of a knife, 20 to 25 minutes. To dress the greens, place the arugula in a large bowl. Drizzle with the vinegar and olive oil. Season with salt and pepper and toss to combine and coat. To serve, divide the greens among 4 to 6 individual serving plates. Top each with a warm roasted pear half, cut side up. Place a spoonful of goat cheese on each pear. Drizzle with honey. Season with salt and freshly ground black pepper. Serve immediately.
From: Bon Appétit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis