Monday, October 19, 2009

Caramelized Pear Salad with Walnuts and Brie

Caramelized Pear Salad with Walnuts and Brie

4 servings


3-4 tablespoons butter
3 tablespoons white wine vinegar
1 tablespoon brown sugar
2 firm pears, quartered and cored
1/2 cup walnuts
1 bag (about 5 ounces) arugula leaves, spring or field greens
About 4 to 5 ounces Brie, Camembert, or soft blue cheese, sliced

Place butter, vinegar and sugar in a frying pan over medium heat. Add the pear and walnuts and cook for 4 minutes or until the pear is just soft.

Place the arugula or field greens on serving plates and top with the pear and walnuts. Spoon over the pan juices and top with the cheese.

Recipe adapted from Donna Hay

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