Baked Brie Pears with Arugula, Manchego and Pecans
Could a salad get any better?
INGREDIENTS
- 2 pears
- 1 1/2 tablespoons olive oil plus extra for drizzles
- 1/8 teaspoon dijon mustard
- 1/8 teaspoon minced garlic
- 1 1/2 tablespoons white balsamic vinegar
- 1 teaspoon orange juice
- 1/8 teaspoon salt
- pinch freshly ground black pepper
- 5 oz arugula
- 2 oz manchego (OMG this)
- 1/2 cup pecans, toasted
DIRECTIONS
Half pears lenthwise and scoop out the little core with a small round spoon. Brush with olive oil and season with salt and pepper. Bake at 375F for 20 minutes, put a bit of brie in the hole you made and bake 10 minutes more. Finish with a quick broil if you want it a little browner, then remove from oven and allow to cool.
Toast the nuts in a separate small frying pan in the oven while the pears are baking. 10-15 minutes should do the trick.
In a jar with a tight fitting lid, add olive oil through pepper. Shake well to emulsify.
In a large wooden bowl, toss greens together with the dressing. Use your (clean) bare hands for best coverage! Distribute dressed greens to individual serving plates. Top with the cooked pears. Sprinkle cheese and nuts around the pear.
NUTRITIONAL INFO
Serves 4
6 SP
Calories 252
Total Fat 18.5g
Saturated Fat 5g
Cholesterol 15mg
Sodium 172mg
Total Carbohydrate 18.9g
Dietary Fiber 4.8g
Total Sugars 11.5g
Protein 5.8g
Calcium 224mg
Iron 1mg
Potassium 304mg
