The crunchiness of toasted hazelnuts and creamy tang of blue cheese go perfectly with pears. This salad main can easily serve eight as a starter course. Be sure to use pears that are ripe but firm to the touch.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2013
Ingredients
Method
In skillet, melt butter over medium-high heat. Cook pears for 1 minute. Add 1 tbsp of the vinegar and brown sugar; toss to coat. Cook until fork-tender, about 2 minutes.Meanwhile, in large bowl, whisk together olive oil, remaining vinegar, mustard, honey, salt and pepper. Toss with arugula. Divide among 4 plates; sprinkle with cheese, hazelnuts and warm pears.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 551 mg
- Sugars 14 g
- Protein 7 g
- Calories 365.0
- Total fat 29 g
- Potassium 416 mg
- Cholesterol 37 mg
- Saturated fat 10 g
- Total carbohydrate 22 g
%RDI
- Iron 12.0
- Folate 35.0
- Calcium 23.0
- Vitamin A 27.0
- Vitamin C 20.0
