2 Bartlett pears, peeled, cored and sliced ½” thick
1 T. olive oil
4 cups baby arugula leaves (6 oz. bag)
¼ lb. Point Reyes Blue Cheese or other blue veined cheese
1 pomegranate, seeded
1 cup toasted chopped almonds
¼ cup balsamic vinegar
1 tsp. kosher salt
¼ tsp. ground black pepper
½ cup olive oil
Toss the pear slices with olive oil and heat a grill pan or heavy skillet. Add the pears to pan in single layer, cook for 2-3 minutes on medium heat per side. Turn, cook other side.
Set aside. (Can be made hours ahead.)
Place a handful (about ½ cup) of arugula on a salad plate, top with 2-3 slices of pears, a tablespoon or two of blue cheese and pomegranate seeds, and repeat with another layer of arugula, more pears, blue cheese and pomegranate seeds. Whisk all ingredients together for dressing and drizzle a few tablespoons over salad and serve at once. Serves 4.
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