• 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 Olive the Best Comice Pear Balsamic (divided uses)
  • 1/4 cup light brown sugar, lightly packed
  • 1/4 cup Olive the Best Herbs de Provence Olive Oil
  • 6 ounces baby arugula


  • 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 ¼ cup Olive the Best Comice Pear Balsamic, Olive the Best Herbs de Provence Olive Oil, and toss into arugula.
  • Divide arugula onto 4 plates and top with a baked pear.
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