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Johnson Estate Winery

Roasted Pears with Blue Cheese and Arugula

Recipe Date:
July 13, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 3 ripe, but firm Anjou pears
  • Freshly squeezed lemon juice from 2 lemons
  • 3 ozs coarsely crumbled sharp blue cheese (Stilton)
  • 1/4 cup dried cranberries
  • 1/4 cup walnut halves, toasted and chopped
  • 1/2 cup apple cider
  • 3 tbsps Johnson Estate Port
  • 1/3 cup light brown sugar, lightly packed (optional)
  • 1/4 cup olive oil
  • 6 ozs baby arugula (or baby greens)
  • kosher salt
Directions

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