Caramelized Pear Salad with Blue Cheese & Hazelnuts
Serves 4
For the salad:
2 ripe but firm pears (Bartlett, Anjou, or Bosc)
1½ tbsp unsalted butter
1 tsp light brown sugar or honey
A pinch of flaky salt
5 cups arugula (or a mix of arugula and frisée)
⅓ cup hazelnuts or walnuts, toasted and roughly chopped
⅓ cup blue cheese or shaved aged pecorino, crumbled
For the dressing:
2 tbsp extra virgin olive oil
2 tsp sherry vinegar or balsamic vinegar
½ tsp Dijon mustard
¼ tsp honey
¼ tsp salt
¼ tsp freshly ground black