Cookbook Profile

Warm Pears,
Bitter Greens, and Blue Cheese

Serves 4


Warm Pears, Bitter Greens, and Blue Cheese The pan juices from the warmed pears are deglazed with balsamic vinegar, then combined with olive oil to make the dressing for this winter salad. Although I suggest blue cheese—a bleu d' auvergne, stilton or gorgonzola, for example—a soft brie or pont l' evêque would also be good. You can also substitute a mixture of watercress and Belgian endive for the assorted baby greens.


2 cups assorted baby greens;
   including arugula, frisée, escarole, green chicories,
    radicchio, and red and green lettuces
1/4 pound sharp blue cheese, cut into 4 equal pieces
2 medium-sized pears;
   preferably a firm winter
   variety such as Bosc or Anjou
2 tablespoons unsalted butter
1/2 cup balsamic vinegar
1/4 cup olive oil


Divide the greens and cheese among 4 salad plates, arranging them attractively. Set aside.

Halve the pears lengthwise and remove the stems and cores. In a skillet just large enough to hold the 4 pear halves in a single layer, melt the butter over medium heat. When it begins to foam, add the pear halves, placing them cut side down. Cook for 1 or 2 minutes, shaking the pan back and forth to prevent them from sticking. Turn over the pears and cook for 1 minute longer. Remove from the heat and, using a sharp knife, cut each pear half lengthwise into thin slices. Arrange a sliced pear half on each salad plate.

Return the skillet to medium heat and add the vinegar. Cook 1 or 2 minutes, stirring constantly to deglaze. Remove from the heat and stir in the olive oil, Drizzle each pear half with a little of the vinegar-oil mixture and serve immediately.

Buy the Book!


The Vegetarian Table: France
By Georgeanne Brennan
Chronicle Books, 1995
Hardback, $19.95
Color photographs throughout
ISBN: 0-8118-0474-7
Recipe reprinted by permission.


The Vegetarian Table: France



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This page created September 2000