1/4cup plus 2 tbspchopped macadamia nuts, toasted, divided
1/3cupImported Blue cheese, crumbled
1/2tspfresh thyme, minced
1 1/2tbspbalsamic vinegar
Preheat oven to 375° F.
Cook bacon in a large skillet over medium-high heat until crisp. Place on paper towel to absorb excess grease; crumble and set aside.
In a small bowl, mix the butter and 1 teaspoon honey. Brush the mixture over the cut sides of the pears, sprinkle with salt. Place the pears cut sides up on a parchment lined baking sheet and bake until just tender, approximately 15 minutes.
While pears are baking, mix 1/4 cup toasted macadamia nuts, raisins, blue cheese, thyme and 1 teaspoon honey in a small bowl; set aside.
Remove the pears from the oven; spoon the stuffing evenly on top of the pears. Bake on the upper oven rack until the cheese starts to soften, approximately 3 minutes. Turn on the broiler and broil for 1 to 2 minutes, until bubbly. Remove from oven; set aside to cool slightly.
In a small bowl, whisk the balsamic vinegar, Dijon mustard, salt and pepper. Gradually whisk in the oil until incorporated.
Place the arugula in a medium size bowl, drizzle with the vinaigrette and toss to combine.
To serve, place the arugula on 4 plates; top with a stuffed pear half and sprinkle with bacon and remaining toasted macadamia nuts.
Keyword Arugula Salad with Bacon, Blue & Pears, blue cheese