Pears – not our favorite fruit.
In fact, we never eat them raw. The graininess is off-putting. Too funky.
But, ahh. Saute a Bosc pear and it’s a whole new ballgame. Add some carmalized onions and silky blue cheese and the ballgame goes into extra innings.
This salad first appeared on our table 10 years ago, and every fall and winter, it pops its head up more reliably than that pesky groundhog. With crusty bread, it transcends salad and serves as a complete meal. But, in smaller servings, it can also kick-start a dinner.
Pear and Saga Salad
2 Bosc pears, sliced
1 medium sweet onion
3 Tbsp. salted butter
6 oz. Saga blue cheese
fresh ground pepper
Saute onions in butter over low heat for 10-15 minutes. Add pear slices to pan, cover and cook another 15-20 minutes.
Place field greens on plates. Slice Sage blue into bite-size piecesand add to lettuce. Place hot pears and onions on top of greens. Top with walnuts. Sprinkle each salad with pepper, balsamic vinegar and olive oil. Serve immediately.