Salad for dessert -Pear and blue cheese!

You read it right. Although it may sound weird, it won't disappoint you. When the recipe comes from Ina Garten, there is hardly anything that you don't want to try! This time, I am writing about roasted pear with blue cheese salad. The original recipe calls for arugula, however don't add it and you have a wonderful dessert. Take this from the one who is not a fan of blue cheese!
            I used bosc pears instead of anjou pears, omitted port and adjusted the amount of sugar. I prefer not to peel the pears, you can if you like.

Ingredients:
3-4 medium size bosc pears
3 tb spoons Lemon juice
3 oz blue cheese, crumbled
1/3 cup dried cranberries
1/3 cup walnuts, roasted and chopped
1/4 cup apple cider vinegar
1/8 cup light brown sugar (adjust according to taste)
salt to taste

Method:
Thoroughly wash and slice the pears into quarters.Remove the core and the seeds. Chop each quarter into bite size pieces.Toss pears in lemon juice and arrange them in a single layer in baking dish. In a mixing bowl, mix together blue cheese,cranberries,walnuts. Distribute this mixture over the chopped pears equally. Mix together, apple cider vinegar and brown sugar until sugar is dissolved. Pour the mixture on and around pears and bake in 375 F oven for about 10-15 minutes. Remove from oven, and set aside to cool until warm.
             Sprinkle salt just before serving. Serve warm!

Note: There will be basting liquid left in the baking dish after baking the pears. Serve the basting liquid with the salad!

Insalata Caprese

Couple of years ago, I tasted this salad for the first time (thanks to her!). I am making it ever since. Caprese salad is made with tomatoes, fresh mozzarella cheese,basil and seasoned with salt,pepper and olive oil.
        I love to make this salad in summer when tomatoes are at their best. Although various varieties of tomato are available throughout summer, heirloom tomatoes are my favorite.

Ingredients
2 medium sized heirloom tomatoes
2 oz fresh mozzarella cheese (1 small ball)
7-8 basil leaves
big pinch of salt
big pinch of cracked black pepper
1/2 tb spoon extra virgin olive oil

Method:
Slice the tomatoes into rounds. Slice the mozzarella cheese into rounds. On a serving plate, arrange tomatoes,fresh mozzarella and basil leaves. Season with salt,pepper and drizzle with olive oil just before serving.