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Roasted Pear with Creamy Blue Cheese Salad

Ingredients

4 cups arugula, washed and dried * 4 oz creamy blue cheese, divided into small chunks * 2 ripe red or green pears, cored and cut into equal-size wedges * 2 tbsp olive oil * 1 cup balsamic vinegar * 3 tbsp extra virgin olive oil * salt and pepper, to taste * sea salt and fresh-cracked black pepper, if desired when serving

Instructions

Preheat the oven to 375 f. Line a baking sheet with parchment paper. Arrange pear slices on sheet, leaving space in between to prevent overcrowding. Lightly brush each pear slice with olive oil and sprinkle with salt and pepper. Arrange the pear slices on the baking sheet, leaving space in between to prevent overcrowding. Lightly brush each pear slice with olive oil and sprinkle with salt and pepper. Lightly brush each pear slice with olive oil and sprinkle with salt and pepper. Place the baking sheet in the oven and roast for approximately 20 minutes. Remove from oven and flip each pear slice. Return to oven and continue roasting until evenly browned and soft, approximately 10 – 15 minutes. (Keep an eye on them the first time you make them as oven roasting times will vary). Remove from oven and turn each pear slice over. Return to oven and continue roasting until evenly browned and soft, approximately 10 – 15 minutes. (Keep an eye on them the first time you make them as oven roasting times will vary). Return the baking sheet to the oven and continue roasting until evenly browned and soft, approximately 10 – 15 minutes. While the pears are baking, add 1 cup of balsamic vinegar to a small sauce pan over medium-high heat. Stir frequently until the liquid begins to boil. Reduce heat to simmer and continue stirring until liquid is reduced to 1/3 of its original volume. Liquid will become thick and syrupy when it is ready. Remove the pears from the oven and allow to cool slightly. To serve, divide arugula, roasted pear slices and blue cheese between 4 plates. Drizzle with balsamic glaze and extra virgin olive oil and serve immediately with fresh-cracked black pepper and sea salt, if desired.