ARUGULA WITH ROASTED PEARS AND GOAT CHEESE

Arugula with Roasted Pears and Goat Cheese image

Yield serves 4 to 6

Number Of Ingredients 8

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)

Steps:

Preheat the oven to 400°F. Brush a baking sheet with some of the melted butter.
To roast the pears, arrange the pear halves, cut sides down, on the buttered sheet. Brush the tops with the 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.
Bosc pears are the archetypical pear, with an elongated neck and round, bell-shaped bottom. Their firm, sweet flesh is suitable for fresh eating, salads, and cooking. They are harvested in the fall. Look for firm fruit with a golden bronze color.