Ingredients
For Dressing:
8 tablespoons Carapelli Mild Olive Oil
4 tablespoons raspberry vinegar
Salt and freshly ground black pepper, to taste

For Salad:
2 large, firm but ripe Bartlett pears, halved and cored
2 tablespoons Carapelli Extra Light Olive Oil
6 cups arugula
1/2 cup crumbled blue cheese
1/3 cup toasted walnut or pecan halves
Fresh raspberries, for garnish if desired

Cooking Directions
Preheat oven to 350°F. In small bowl, combine all dressing ingredients and whisk until well combined; set aside. Drizzle the pears with 2 tablespoons Carapelli Extra Light Olive Oil. Place the pears on a lightly oiled baking sheet. Bake pears in oven for about 30 minutes or until lightly browned. Remove pears from oven and let cool slightly. When pears are cool enough to handle, slice each pear half into 4 slices. In large bowl, place the arugula and toss with 4 tablespoons of the prepared dressing. Arrange arugula on 4 individual salad plates. Lightly toss the roasted pears with 2 tablespoons of the dressing. Arrange the pears over the arugula. Sprinkle salad with blue cheese and walnuts or pecans. Drizzle with the remaining dressing.

If desired, garnish with fresh raspberries. Serves 4.

Preparation Time: 10 minutes

Total Time: 45 minutes

Wine Suggestions: Medium bodied red or Chardonnay