It’s time to give thanks for the local pear! We are so fortunate that pears grow so well in Canada. This time of year, apples come first-to-mind, but don’t miss out on incorporating the versatile pear. There are almost a dozen types of pear varieties available this time of year. Whether you prefer the creamy, sweet Bartlett pear, or the firm-flesh Anjou, we’ve pulled together the best ways to use pears, and a beautiful Thanksgiving recipe: Roasted Pear & Arugula Salad.
Paired best with:
- Chicken or Turkey dishes
- Dry, Crisp White Wines
Incorporate pears into recipes by replacing:
3 ways to use pears:
- Poached as a simple dessert
- Shredded and added to muffins
- As table decor for Thanksgiving
Roasted Pear & Arugula Salad: (makes 4 servings)
- 2 Pears (a firm variety) – cored and slivered
- 3 large Garlic Cloves – chopped into large chunks for roasting
- 1 Head Radicchio – coarsely chopped
- 2 cups Arugula
- 1/2 cup Hazelnuts – toasted, coarsely chopped
- 1/2 cup Gouda Cheese – cut into small cubes
- 1 tbsp Dijon Mustard
- 3 tbsp Sherry Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Hazelnut Oil
- 1 tsp Maple Syrup
- Salt & Pepper to taste
1. Preheat your oven to 400°F. In a medium sized bowl, coat the pear pieces and garlic chunks with 1 tbsp of olive oil. Place on baking tray and roast for 20 minutes. Flip the pear pieces and roast for another 10 minutes.
2. In a small bowl whisk vinaigrette ingredients together and set aside.
3. Mix radicchio and arugula and place in a salad bowl. Add the vinaigrette and toss. Top with the hazelnuts and gouda cheese. Lastly, top with the roasted pear and garlic and serve right away. Give Thanks!