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Arugula Salad with Pears and Roquefort Cheese
Source: dLife

Pears braised in port wine and tossed with arugula, endive, walnuts and cheese.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 75.2
Total Carbs 9.9 g
Dietary Fiber 1.8 g
Sugars 5.8 g
Total Fat 2.4 g
Saturated Fat 0.4 g
Unsaturated Fat 1.3 g
Potassium 65.9 mg
Protein 1.0 g
Sodium 89.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  medium pears
1 each  cooking spray
0 1/2 cup  port wine
1 tsp  sugar
1 tbsp  white wine vinegar
1 tsp  walnut oil
0 1/4 tsp  salt
0 1/4 tsp  black pepper
8 oz  arugula
2 cup  Greens, Belgian endive, fresh
0 1/4 cup  crumbled blue cheese
2 tbsp  chopped walnuts
  1. Preheat oven to 400 degrees F. Spray baking dish with nonstick cooking spray.
  2. Place pears on coated baking dish and pour port wine on top. Sprinkle with sugar, cover, and roast for 10 minutes. Uncover and roast another 15 minutes. Remove from oven and let cool completely.
  3. Save 1 tablespoon liquid from the pan. Slice pears thinly.
  4. Whisk together saved liquid, vinegar, oil, salt, and pepper.
  5. Mix pears with arugula and endive. Toss with vinegar mixture. Top salad with cheese and nuts.

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