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Ingredientes
- 2 x hard ripe Bartlett pears trimmed, halved
- 4 Tbsp. maple syrup divided
- 5 Tbsp. fresh lemon juice divided
- 1/2 c. pecan halves
- 1/2 tsp kosher salt
- 2 bn arugula rinsed, trimmed (abt 6 c.)
- 4 x heads Belgian endive rinsed, trimmed
- 2 ounce saga blue or possibly other mild blue veined cheese crumbled, or possibly cut small dice
- 1/4 c. pomegranate seeds
Direcciones
- To prepare the Pears: Remove the core from the halved pears with a measuring tsp. or possibly melon baller. In a pie plate combine 1 Tbsp. of the maple syrup and 1 Tbsp. of the lemon juice; stir till blended.
- Dip the pears into the juice and turn to coat. Grill over Direct Medium heat till lightly browned, about 8 min, turning once halfway through grilling time. Transfer to a side dish.
- To make the Salad: In a 9-inch-square metal or possibly disposable heavy-duty aluminum baking pan, spread pecans in a single layer and grill over Direct Medium heat till toasted, about 8 min, stirring once. Remove from the grill and when cold, coarsely chop.
- In a large bowl whisk together the remaining 3 Tbsp. of the maple syrup, 4 Tbsp. of the lemon juice, and the salt. Add in the arugula and endive; toss to coat.
- Divide proportionately 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 proportionately.
- This recipe yields 4 servings.
- Comments: Honey-glazed pears, bitter greens, and blue cheese make a wonderful combination, and the grill adds just the right touch to tie it all together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 107 | |
| Calories from Fat 40 | 37% |
| Total Fat 4.84g | 6% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 108mg | 3% |
| Total Carbs 17.13g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 13.47g | 9% |
| Protein 0.79g | 1% |
