Arugula-Stuffed Pear
If first impressions are everything, this dish has it all. Peppery arugula, toasted pecans and creamy, crumbled goat cheese dressed in a honey balsamic vinaigrette nestle within layers of succulently sweet, Bosc pears for a lunch you’ll never forget.
Ingredients
- 4 ripe Bosc pears with stems, if possible
- 2 teaspoons lemon juice, divided
- 1/4 cup olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 4 cups DOLE® Arugula
- 1/2 cup pecan pieces, toasted
- 4 oz. goat cheese, crumbled
- Salt and fresh pepper to taste
- 4 (4-inch) wooden skewers
Directions
- Slice each pear horizontally (crosswise, not lengthwise) into thirds, retaining the core and stem. Toss the pears with 1 teaspoon of the lemon juice.
- In a large bowl, mix together olive oil, vinegar, honey and Dijon mustard. Add the DOLE® Arugula, pecans and goat cheese to the bowl; toss well. Season lightly with salt and pepper.
- Place the bottom of each pear on a serving plate. Push a skewer vertically into the center of the pear, layer with a portion of salad. Next, slide the middle piece of the pear through the skewer and layer another portion of salad. Finish by centering the top of the pear through the skewer, stem side up.
Tips & tricks
Family Friendly Tip: For a kid-friendly version, swap the pears for green apples, and the goat cheese for grated Parmesan. Core the apple, slice horizontally and layer ingredients as in the original dish (no need to use skewers), for a snack or meal that will both impress and delight.