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Adapted from “The Instant Cook,” by Donna Hay (4th Estate). Serves 4.
Ingredients
3-4 tablespoons butter
3 tablespoons white wine vinegar
1 tablespoon brown sugar
2 firm brown pears, quartered and cored
1/2 cup walnuts
1 bag (about 5 ounces) arugula leaves
About 5 ounces soft blue cheese, sliced
Directions
Place butter, vinegar and sugar in a frying pan over medium heat. Add the pear and walnuts and cook for 4 minutes or until the pear is just soft. Place the arugula on serving plates and top with the pear and walnuts. Spoon over the pan juices and top with the blue cheese.
