3 firm pears that are ripe
Lemon juice from 3 lemons
3 oz Mountain Gorgonzola cheese*
1/4 c dried cherries or golden raisens, sultans
1/4 c hazelnuts, toasted & chopped
1/2 c apple juice
3 T Vin Santo dessert wine*
1/3 c brown sugar
1/4 c good EVOO*
6 oz mixed greens, arugula
Sea salt*
* Available at ATI
Preheat your oven to 375*. Peel the pears, cut in half, and scoop out core. Cut off a little of the bottom so they sit flat in the baking dish. Place the pears in a bowl with the lemon juice (reserve 1/4 cup for later) and toss to coat to prevent browning. Place the pears in a baking dish.
Mix the Gorgonzola, dried fruit, and walnuts together in a bowl. Evenly divide the mixture between the pears. Mix the apple juice, Vin Santo, and brown sugar together and pour over the pears. Bake, basting a few times, for 30 minutes, or until tender. Set a side to cool.
Whisk together the olive oil, 1/4 cup of the lemon juice, and 1/4 cup of the pear liquids in a large bowl. Toss the greens in the dressing. Divide the greens among 6 plates and top with a pear. Drizzle a little more of the basting liquid over the pear, sprinkle with sea salt, and serve.
