1 tablespoon butter, melted
1 tablespoon honey
1/8 teaspoon cinnamon
4 firm pears, preferabley Bosc, peeled, cored and cut into 1 inch pieces
2 tablespoons dry sherry
2 tablespoons white wine vinegar
1 tablespoon light olive oil or vegetable oil
1/8 teaspoon black pepper
4-5 ounces arugula or baby salad greens
1/3 cup chopped walnuts, toasted
1/3 cup crumbled Gorgonzola cheese
1/3 cup prosciutto, cut into matchsticks
Roasted Pear Salad
Preheat the oven to 500 F. In a large bowl, mix the melted butter, honey and cinnamon. Add the pears and toss well. Spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, tossing them once, halfway through.
In the same bowl, combine the sherry, vinegar, oil and black pepper. Add the roasted pears and stir to coat completely with the vinaigrette. The recipe can be prepared to this point 1-2 days ahead of time. Simply cover and refrigerate. Remove from the refrigerator 2-3 hours before you plan to serve the salad. For a warm salad, heat the pears in the microwave for 1-2 minutes.
The salad can be prepared while the pears are still warm or after they're cooled to room temperature. To assemble, place a bed of the arugula on each serving plate and top with the pears. Sprinkle with the walnuts, Gorgonzola and prosciutto, drizzle with any of the remaining vinaigrette and serve.
Wine Suggestion - Cabernet Sauvignon