Click Here to Shop our New Online Store

Roasted Cinnamon Pear Salad

Posted by in Recipes on Feb 06, 2014 . .


  • 2 lb Anjou Pears or any other firm pear (5-6 medium), peeled with stems attached
  • 3 cup Water
  • 0.3 cup Granulated Sugar
  • 4 Cinnamon Sticks
  • 1 cup Dessert Wine
  • 2 cup Pistachios
  • 1 stick Butter, melted
  • 3 Tbsp Cocoa Powder
  • 5 oz Baby Arugula
  • 4 oz Bleu Cheese, crumbled
  • 1 cup Fresh Basil Leaves, torn
  • 1 cup Pistachios
  • 0.5 tsp Olive Cart Fleur de sel Sea Salt
  • 1 tsp Freshly Ground Pepper
  • 0.5 cup Olive Cart Cinnamon Pear Balsamic Vinegar
  • 1 cup Olive Cart Basil Leaf Olive Oil


  • 1. Combine the water, wine, sugar, & cinnamon in a medium pot and bring to a simmer until the sugar is melted. Cover and let the liquid cool to room temperature. Place the pears in the cooled syrup, making sure the pears are completely submerged. Bring the contents to a simmer and cook for 30-40 minutes or until the pears are cooked. The pears are cooked when they can be pierced with a small knife with little resistance. Remove and place the pears in a bowl. Place the syrup back on the heat and reduce by half. Pour the syrup over the pears and refrigerate. Slice the pears in half and remove the core. Slice crosswise into thin slices.
  • 2. Heat a saute pan over medium heat and melt the butter. Add the nuts, remaining sugar, and cocoa and cook until the nuts are glazed. Remove from the pan and set aside.
  • 3. Combine Cinnamon Pear Balsamic Vinegar, Basil Olive Oil, salt and pepper in a small bowl. Place arugula and basil in a large bowl. Lightly toss with the dressing. Place the greens on chilled salad plates and top with ½ oz of cheese, 1 oz of nuts, and half a sliced pear.

Related Products:

Shopping Cart
Your shopping cart is empty!