photo sourceMelt butter in a saucepan over medium heat. Stir in brown sugar, balsamic vinegar and pine nuts. Slice pear into eight slices and add to butter/brown sugar mixture and 'scoot' around until pear is soft (about 5 minutes.) Place arugula onto plates. Top with pear slices and pan juices. Sprinkle blue cheese crumbles on top.
I made this salad the other night, while a friend sat at my kitchen table. Ten minutes later (when the salad was done) she yelled, "Are you kidding? It's already done?!" I adapted this recipe from a Donna Hay cookbook. Some say she is the Martha Stewart of Australia. I say she is wonderful and she puts out affordable cookbooks, with stunning pictures. Caramelized Pear Salad with Blue Cheese 1 firm brown pear 1 tbsp. brown sugar 1 tsp. balsamic vinegar 1/4 cup pine nuts Arugula (I like baby arugula leaves) Blue cheese crumbles