Categories: appetizer, entree, salad

Ingredients

• 2 tablespoons butter
• 3 tablespoons white wine vinegar
• 1 tablespoon brown sugar
• 2 firm pears, quartered and cored
• 1/3 cup walnuts
• 1 bag (about 5 ounces) arugula leaves, spring or field greens
• About 4 to 5 ounces Brie, Camembert, or soft blue cheese, sliced

Directions

1. Place butter, vinegar and sugar in a frying pan over medium heat. Add the pear and walnuts and cook for 4 minutes or until the pear is just soft. (I suggest placing the first 3 ingredients in the pan and heating until they have just started to caramelize. Then add the pears and walnuts. This ensures non-soggy pears, which I hate!)

2. Place the arugula or field greens on serving plates and top with the pear and walnuts. Spoon over the pan juices and top with the cheese. (I then did a delicate drizzle of white wine vinegar around the rim of the greens because I like a bite to my dressing.)

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