Arugula and Stuffed Pear Salad with Prosecco Vinaigrette
Inspired by a dish we’ve never eaten but saw on a menu at Elephante. This Arugula and Stuffed Peat Salad is our fancied up version because we believe you can make things simple but beautiful.
We roast the pears with stuffing until the are golden and caramelized; sprinkle them with toasted walnuts, creamy butter and golden honey. Then serve them over a bed of peppery arugula with an elegant Prosecco vinaigrette.
Why You’ll Love this Recipe
Sweet and Savory – perfect harmony
High End Vibes – It plates beautifully but is really simple
Blue Cheese and Ricotta – The Ricotta takes the edge off the blue cheese.
Is This Recipe for You
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Servings 8
Occasion: Bridal and Baby Showers, Dinner Parties, Wine and Cheese Nights
What Do You Need
Fresh
- pears, ripe but firm (Bosc or Anjou are best)
- bluecheese
- ricotta
- thyme leaves
- arugula
- shallots
Pantry/Bar
- walnuts, toasted
- honey
- melted butter
- olive oil
- prosecco
- orange juice
- Dijon mustard
- salt and pepper
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
Stuffed Pears
- 4 ripe but firm pears cut in half
- 1/2 cup crumbled blue cheese
- 1/4 cup ricotta
- 1 cup walnuts, toasted
- 1 Tbsp fresh thyme leaves
- 4 Tbsp honey
- 2 Tbsp melted butter
For the Salad
- 4 cups fresh arugula
- Optional: extra walnuts, shaved parmesan, or microgreens for garnish
Prosecco Vinaigrette
- 1/2 cup olive oil
- 1/4 cup Prosecco
- 2 Tbsp orange juice
- 2 Tbsp finely minced shallots
- 2 Tbsp honey
- 1 tsp Dijon mustard
- salt and pepper to taste
Steps
1
Prep Pears
Preheat oven to 375 degrees Fahrenheit.
Slice pears in half lengthwise and use a spoon or melon baller to scoop out the core and a bit of extra flesh to make room for stuffing.
In a small bowl, combine blue cheese, ricotta, thyme and 2 Tbsp honey.
Spoon mixture into each pear half
2
Roast the Pears
Arrange stuffed pears in a baking dish. Drizzle with melted butter and the remaining honey.
Bake for 15-20 minutes until pears are softened and lightly golden.
3
Make the Prosecco Vinaigrette
In a jar or bowl, whisk together Prosecco, orange juice, shallots, honey, Dijon mustard, salt and pepper.
Slowly drizzle in olive oil while whisking until emulsified.
4
Assemble the Salad
Toss arugula lightly with Prosecco vinaigrette.
Place dressed arugula and nestle 1 roasted pear half on top
Drizzle with extra vinaigrette and garnish with walnuts.
Tips and Tricks
Choose Pears Wisely: Bosc pears hold their shape best during roasting. You want to make sure you have a ripe pear but that it is till firm.
Extra Drama: Drizzle with a balsamic glaze and some shaved parmesan
No Prosecco: Swap in champagne, champagne vinegar or white wine vinegar with a splash of orange juice.
Vinaigrette Short cut: Blend in a small mason jar and shake.
FAQ
Can I make this ahead of time? Yes! Roast and stuff the pears ahead of time. Gently rewarm them in the oven before serving. Vinaigrette can be made 2 days in advance. Add vinaigrette just before serving.
What can I use instead of blue cheese? Blue cheese can be intimidating to serve to guests although the ricotta makes it approachable. But feel free to sub out for goat cheese, feta or whatever your preference is.
Can I grill the pears instead of roasting? Yes! Make this a summer alfresco dish by grilling them. Just be sure to chill the stuffing before hand and grill the pears flesh side down until they have nice grill marks. Then stuff and warm through in the oven.
Ingredients
- 4 ripe but firm pears cut in half
- 1/2 cup crumbled blue cheese
- 1/4 cup ricotta
- 1 cup walnuts toasted
- 1 Tbsp fresh thyme leaves
- 4 Tbsp honey
- 2 Tbsp melted butter
For the Salad
- 4 cups fresh arugula
- Optional: extra walnuts shaved parmesan, or microgreens for garnish
Prosecco Vinaigrette
- 1/2 cup olive oil
- 1/4 cup Prosecco
- 2 Tbsp orange juice
- 2 Tbsp finely minced shallots
- 2 Tbsp honey
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
Prep Pears
- Preheat oven to 375 degrees Fahrenheit.
- Slice pears in half lengthwise and use a spoon or melon baller to scoop out the core and a bit of extra flesh to make room for stuffing.
- In a small bowl, combine blue cheese, ricotta, thyme and 2 Tbsp honey.
- Spoon mixture into each pear half
Roast the Pears
- Arrange stuffed pears in a baking dish. Drizzle with melted butter and the remaining honey.
- Bake for 15-20 minutes until pears are softened and lightly golden.
Make the Prosecco Vinaigrette
- In a jar or bowl, whisk together Prosecco, orange juice, shallots, honey, Dijon mustard, salt and pepper.
- Slowly drizzle in olive oil while whisking until emulsified.
Assemble the Salad
- Toss arugula lightly with Prosecco vinaigrette.
- Place dressed arugula and nestle 1 roasted pear half on top
- Drizzle with extra vinaigrette and garnish with walnuts.
Nutrition
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