Roasted Pear and Arugula Salad with Shaved Comte and Walnuts

Comté Cheese Association / Nickie Sizemore
  • Yield: servings


6 (5-inch) rosemary sprigs
1tablespoon plus 1 teaspoon honey, divided
1tablespoon fresh lemon juice
3 firm but ripe Bartlett pears
2tablespoons Champagne vinegar
1teaspoon minced shallots
1teaspoon Dijon mustard
Salt and pepper
3tablespoons good quality extra-virgin olive oil
6ounces baby arugula (about 10 cups)
3 to 4ounces Comte (preferably 12 to 24 month), shaved with vegetable peeler
1/2cup lightly toasted walnut pieces


  1. Preheat oven to 400F. Line large baking sheet with parchment paper. Place rosemary sprigs on top of parchment.
  2. In small bowl, whisk 1 tablespoon honey with lemon juice. Cut pears in half lengthwise. Using melon baller or paring knife, cut out and discard core of each pear half. Brush pears on both sides with honey mixture. Place each, cut side down, on top of rosemary sprig on baking sheet. Bake 12 to 15 minutes, or until pears are tender. Let cool.
  3. Meanwhile, make vinaigrette. Whisk together Champagne vinegar, 1 teaspoon honey, shallots, Dijon and pinch of salt and pepper. Slowly drizzle in extra-virgin olive oil while whisking. Taste and season with additional salt and pepper if needed.
  4. Cut 1/4-inch slits lengthwise in each pear half, keeping stem end intact. Press down lightly to form fan shape. In large bowl, toss arugula with just enough vinaigrette to coat (you may have extra). Season with salt and pepper. Place a large handful of arugula on each serving plate. Arrange a pear half on each bed of greens. Divide Comté shavings and walnut pieces over top.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore