Cooking the seasons at Bijouxs Little Jewels from the Kitchen with Roasted Pear Salad With Arugula, Walnuts & Roquefort. Tis’ pear season, enjoy with this not-to-miss salad with a little twist on the pears.
PEAR SEASON
Yes, pear season is here and there are a bounty of choices. For this salad I chose Bosc pears, identifiable with the a warm cinnamon brown skin with russeting over the surface of the skin, beautiful. The pears are firm, great for baking, as in this case roasting the pears before adding to the salad.
ROASTED PEARS
Roasting the pears for the salad creates a more complex flavor for the salad. Usually they are added raw but here they are roasted, seasoned lightly with salt and pepper, creating a complex flavor for the salad. They roast quickly in about 15 minutes and are ready for the salad. Adding them while still warm creates a salad that is both cool & warm.
ROASTED PEAR SALAD
The other salad ingredients are basic: arugula, walnuts and best of all crumbled Roquefort cheese. For the cheese select real Roquefort from France, check the label. It is a bit more pricey but the flavor is beyond compare.
SORGHUM
The salad’s grain if often a wheat product, but I used Sorghum. It may not be familiar to you, but this grain-free wonder is a stand in for wheat and grain products. You prepare it like many other grains, the easiest way is to use the Instant Pot. You can use cooked sorghum as a stand in for quinoa, rice, or even oats for breakfast. I have used it in this kale salad, it really stands up to the other ingredients.
Enjoy this Fall salad, another Little Jewel from the Recipe Collection Membership. Join to receive access to all 564 recipes in the collection.
