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For the pears:
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2 |
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firm, ripe Bartlett pears, trimmed and halved |
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4 |
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tablespoons maple syrup, divided |
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5 |
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tablespoons fresh lemon juice, divided |
For the salad:
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1/2 |
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cup pecan halves |
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1/2 |
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teaspoon kosher salt |
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2 |
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bunches arugula, rinsed and trimmed (about 6 cups) |
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4 |
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heads Belgian endive, rinsed, trimmed |
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2 |
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ounces saga blue or other mild blue veined cheese, cut into small dice or crumbled |
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1/4 |
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cup pomegranate seeds |
To prepare the pears: Remove the core from the halved pears with a measuring teaspoon or melon baller. In a pie plate combine 1 tablespoon of the maple syrup and 1 tablespoon of the lemon juice; stir until blended. Dip the pears into the juice and turn to coat. Grill over Direct Medium heat until lightly browned, about 8 minutes, turning once halfway through grilling time. Transfer to a side dish.
To make the salad: In a 9-inch-square metal or disposable heavy-duty aluminum baking pan, spread pecans in a single layer and grill over Direct Medium heat until toasted, about 8 minutes, stirring once. Remove from the grill and when cool, coarsely chop. In a large bowl whisk together the remaining 3 tablespoons of the maple syrup, 4 tablespoons of the lemon juice, and the salt. Add the arugula and endive; toss to coat. Divide evenly among 4 salad plates. Place a pear half, cut side up, in the center of each plate. Sprinkle with the toasted pecans and top with the cheese and pomegranate seeds, distributing evenly.
Makes 4 servings.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
