These beautiful pears are a great start to a fall dinner party.
For the Vinaigrette
1 lg shallot, minced
1 large clove garlic, minced
2 teaspoons dijon mustard
2 tablespoons Red Monkey Stone Ground Spicy Mustard
2 tablespoons Honey
1/4 cup sherry vinegar or red wine vinegar
3/4 cup good quality olive oil
Season with kosher salt and fresh ground pepper to taste
For the Pears
2 bosc pears
1/4 cup walnut pieces
1/4 cup blue brie (such as Cambozola)
1 tbsp. honey
For the Salad
4 cups baby arugula
No nutrition information available
Clean and oil your grill grate. Turn on and heat to medium high heat.
Make the vinaigrette. In a the bowl of Cuisinart food processor lightly pulse the shallots, garlic, both mustards, honey and vinegar until incorporated. With the food processor running, slowly pour in the olive oil until emulsified.
Grill the Pears. Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil. Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
Meanwhile... Toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add blue brie and mix so cheese melts. Add honey. Stir lightly to incorporate.
Toss arugula very lightly with vinaigrette. Divide onto four plates.
When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle spicy mustard vinaigrette. Serve warm and enjoy!!