Roasted Pear Salad with Blue Cheese

ROASTED PEAR SALAD WITH BLUE CHEESE

Are you getting tired of that ordinary tossed salad? You know what I mean – that boringly simple combination of iceberg lettuce, tomato wedges, and cucumber slices that leaves you full, yet not quite satisfied. Well today, I'm going to share with you a delicious and creative salad that makes a great start to any meal. I call this recipe Roasted Pear Salad with Blue Cheese, and it is anything but ordinary.

Serves 4, as a starter

2	firm-ripe Anjou pears, peeled, halved lengthwise, and cored
¼	teaspoon fresh thyme leaves
	Kosher salt and freshly ground black pepper
2	ounces Gorgonzola or other blue cheese, crumbled
¼	cup dried pomegranate seeds (or dried cranberries)
¼	cup pecans, chopped (optional)
2	tablespoons freshly squeezed lemon juice
¼	cup honey
8	ounces baby lettuces, such as arugula, frisée, and red oak
4	strips thick-cut bacon, cooked and crumbled
¼	cup fresh pomegranate seeds
1	tablespoon extra-virgin olive oil
1½	teaspoons Dijon mustard

1. Preheat the oven to 375°F. Sprinkle the pears with the thyme leaves, and season with salt and black pepper. Arrange the pears snuggly, cut-side-up, in a small baking dish. Combine the Gorgonzola, dried pomegranate seeds, and pecans together in a bowl. Divide the cheese mixture among the pears, mounding it on top of each pear.
2. In a separate bowl, whisk the lemon juice and honey together with 2 tablespoons of hot water. Drizzle the mixture over and around the pears.
3. Roast the pears in the preheated oven until tender, 20 to 30 minutes - depending upon the size of the pears. If the cheese filling begins to brown too much, cover the pan with aluminum foil and continue to roast. Remove the pears from the oven and cool 10 minutes.
4. Toss together the lettuce, bacon, and fresh pomegranate seeds. Divide the salad between four serving plates, and top each with a pear half. In a bowl, whisk the olive oil and Dijon mustard together with the remaining roasting juices. Season with salt and black pepper, and drizzle the vinaigrette over the salads. Serve.