1 ripe pear, sliced thinly (If not ripe, poach it first)
A big handful of pecan halves toasted in a little butter
Dried figs, rehydrated in port (substitute raisins if you don't have figs)
1/4 of a red onion, sliced thin
4 oz or so of gorgonzola dolce or roquefort
Salt and pepper
For ripe pears - if your pear is ripe just core and slice. Then, toss with lemon juice. You can leave the peel on or not. Don't slice the pear too early or it will discolor. Wait til an hour or so before serving.
For unripe pears, peel and simmer in 1 cup white wine, 1 cup water, and 1 cup sugar, a couple of pieces of lemon rind, and juice of half a lemon. Cook until knife goes through the pear with just a little resistence, about 20 minutes, depending on the size and ripeness of the pear. Core and slice and toss with a little lemon juice. If you are doing this more than a few hours ahead, store the pears covered in the poaching liquid. So, they won't discolor. If you're not poaching the pear, don't slice it until
For pecans - melt a tbl of butter in a skillet with the pecans. Add salt, pepper, a little cayenne, and a couple of pinches of sugar. Be generous with the salt. Cook on medium heat until brown and delicious.
For figs - slice figs in halves or quarters, depending on the size. Be sure to remove any hard stem. Place in a microwave-safe bowl and pour in enough port to cover. If you don't have port you could use sherry or wine or just water. Cover with plastic wrap or a plate and microwave for 60 seconds. Let stand til cool. Unwrap and stir. Repeat, adding more port if necessary, until figs are soft.
1 tbl dijon
1/4 tsp salt
Fresh ground Black pepper
1/4 cup balsamic vinegrette
1-3 tbl of port from figs, optional
1/2 cup extra virgin olive oil
1 tbl lemon juice if needed
Mix all together. Taste. If you like a more piquant dressing, add some lemon juice
To assemble the salad - toss the arugala with some of the dressing and salt and pepper. Place some on each plate. Toss the pears in a little dressing and place on top of arugala. Add the onion, drained figs, pecans, and cheese to each salad. Serve immediately.