Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

　　

Ingredients

Serves 4

　　4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise

　　2 tablespoons sugar

　　1 tablespoon butter, melted

　　2 tablespoons pine nuts

　　3 tablespoons olive oil

　　1 tablespoon balsamic vinegar

　　1 clove garlic, minced

　　Salt and pepper, to taste

　　N/A pepper

　　1/2 teaspoon Dijon mustard

　　1/2 teaspoon maple syrup

　　6 cups arugula or mixed salad greens

　　2 tablespoons dried cranberries

　　1/4 cup fresh Parmigiano-Reggiano cheese

　　12 calendula blossoms

　　

Step 1

1. Preheat the oven to 400°F.

　　

Step 2

2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10—15 minutes.

　　

Step 3

3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.

　　

Step 4

4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.

　　

Step 5

5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

　　From The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes by Ellen Ecker Ogden. Text copyright © 2011 Ellen Ecker Ogden. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.