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Stuffed pear salad

Arugula and Stuffed Pear Salad with Prosecco Vinaigrette

A salad that looks and tastes like it belongs on a Michelin star menu but is so easy. The stuffed pears and arugula salad is a visual stunner and a tasty beginning to your dinner party. Sweet roasted pears cradled a creamy filling of blue cheese and ricotta. They are golden brown and warm; served on a bed of arugula dressed in a fresh Prosecco vinaigrette.
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Prep Time: 15 minutes
Course: Salad
Cuisine: Italian
Keyword: arugula salad with pears and blue cheese, baked stuffed pears, easy gourmet salad, elegant holiday salad, prosecco vinaigrett recipe, roasted pear salad, stuffed pear salad
Servings: 8 people
Calories: 310kcal

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.
    ingredients for stuffed pear salad
  • 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
    stuffed pears with blue cheese and ricotta

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.
    prosecco vinaigrette
  • 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

Calories: 310kcal | Carbohydrates: 22g | Protein: 6g | Fat: 22g | Fiber: 4g | Sugar: 14g
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