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Arugula & Bacon Salad with Blue Cheese & Toasted Macadamia Stuffed Pears

Main Ingredient: Fruits

Yield: 4 servings

Recipe courtesy of Nadine Mesch, Bronze Tier Prize Winner in the 2014 Salemville® “How Do You Blue” recipe contest


  • 4 slices bacon


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


  • 1/4 c. plus 2 Tbsp. chopped macadamia nuts, toasted, divided
  • 1/2 c. golden raisins
  • 1/3 c. Salemville® blue cheese, crumbled
  • 1/2 tsp. fresh thyme, minced


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


  1. Preheat oven to 375° F.
  2. Cook bacon in a large skillet over medium-high heat until crisp. Place on paper towel to absorb excess grease; crumble and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. In a small bowl, whisk the balsamic vinegar, Dijon mustard, salt and pepper. Gradually whisk in the oil until incorporated.
  7. Place the arugula in a medium size bowl, drizzle with the vinaigrette and toss to combine.
  8. To serve, place the arugula on 4 plates; top with a stuffed pear half and sprinkle with bacon and remaining toasted macadamia nuts.

Suggested Cheeses

Salemville® Blue

Award-winning Salemville® Blue Cheese is recognized for its well-balanced, earthy flavor and picturesque veining.

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