As with most of you out there, one of my New Year’s Resolutions is to eat healthy and lose a pound or two (or three, or four…etc.)  Since I’m not a big fan of exercise, I choose to watch what I eat instead. I can get Stephan to eat salad, but he prefers a piece of steak on top of a few lettuce leaves.  That’s my idea of a yummy salad, but not necessarily a healthy one!  To increase the yummy factor and decrease the fat factor, this salad is packed with flavor from grilled pears, blue cheese and candied pecans.  Grilling pears brings out the sweetness and caramelizes the outside.  What’s not to like?

Grilled Pear Salad

2 pears (must be ripe but firm) peeled and sliced
3 c baby arugula
2 tbsp olive oil, extra virgin
1 tbsp rice wine vinegar
16 grape tomatoes, sliced in half
1/2 yellow pepper, diced
blue cheese
1/4 c pomegranate seeds
salt
pepper

1. Heat Grill pan over medium high heat and place pear slices on pan.  Grill for 2-3 minutes, then flip and grill the other side for another 2 minutes.  Be careful not to overcook the pears, as they will get mushy.  Do this in small batches and let cool.  When cooled, slice, or dice depending on how you want to serve it.

2. Toss arugula with the olive oil, vinegar, salt and pepper.  Arrange on the plate and scatter the grilled pears, tomatoes, yellow pepper, blue cheese and pomegranate seeds on top.

Candied Almonds Recipe

1/4 c sugar
2 tbsp water
1 c whole blanched almonds
1 tsp unsalted butter

1. Place foil on cookie sheet and set aside. Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4-7 minutes.

2. Mix in almonds and butter. Immediately pour out onto foil, separating almonds with fork. Cool completely and store in an airtight container.

Serves 2 as entree or 4 as appetizer