Roasted Pear Balsamic and Herb de Provence Olive Oil Salad

Ingredients

2 ripe but firm Anjou pears
Juice of one lemon
3 ounces coarsely crumbled sharp blue cheese such as Stilton
1/4 cup dried Goji Berries (or dried Cranberries)
1/4 cup walnut halves, toasted and chopped
1/2 cup Coronado Taste of Olis Comice Pear Balsamic (divided uses)
1/4 cup light brown sugar, lightly packed
1/4 cup Coronado Taste of Oils Herb de Provence Olive Oil
6 ounces baby arugula

Directions:

Preheat oven to 375 degrees.

Peel and slice pears lengthwise.

Core, drizzle with lemon juice and set in greased baking dish. (slice bottom of pear to sit level in baking dish.) In a small bowl, combine blue cheese, goji berries, walnuts, 1/4 cup balsamic & brown sugar.

Fill the core of each pear slice w/ mixture.

Bake pears, occasionally basting with liquid for 30 minutes.

Set aside to cool.

Just before serving, whisk remaining 1⁄4 cup Pear Balsamic & Coronado Taste of Oils Herb de Provence Olive Oil & basting liquid and toss into arugula.

Divide arugula onto 4 plates and top with a baked pear.