Stuffed Pear 125 Lighter copy

Arugula Salad with Bacon, Blue & Pears

Baked pears stuffed with Imported Blue cheese and Macadamia nuts then topped with bacon. This salad will be the star of the dinner table.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4


  • 4 slices bacon


  • 1 tbsp butter, melted
  • 2 tsp honey, divided
  • 2 firm ripe pears, halved lengthwise, cored
  • 1/4 tsp salt


  • 1/4 cup plus 2 tbsp chopped macadamia nuts, toasted, divided
  • 1/2 cup golden raisins
  • 1/3 cup Imported Blue cheese, crumbled
  • 1/2 tsp fresh thyme, minced


  • 1 1/2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3 tbsp olive oil
  • 6 cups arugula


  • 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