Roasted Pear and Camembert Salad
This salad combines some of the best fall ingredients – pears and chestnuts – into a celebration of flavors. Perfect for vegetarians, too.
  1. For the relish: Bring the cider, honey, shallot, and raisins to a boil in a small saucepan over medium-high heat. Reduce the heat to medium-low and simmer until the mixture thickens, 10 to 15 minutes.
  2. Remove from heat. Stir in the chestnuts, vinegar, rosemary, and salt. Cool the relish to room temperature before serving, or cover and refrigerate up to 1 week.
  3. For pears, if ripe to semi-ripe: Halve and core the pears. Add 2 teaspoons olive oil to a large nonstick skillet. Place pears cut side down and saute over medium-low heat until lightly browned, 10 to 15 minutes depending on the pear. Flip over and saute about 5 more minutes. Lay a slice of cheese on top of each and remove from heat. It should melt using the residual heat of the pear.
  4. If pears are not ripe (quite firm): Bake cut side down in a baking dish in a 375-degree oven for 30 minutes. Turn them over and continue roasting until tender, 5 to 10 minutes more.
  5. To serve, toss the arugula with 1 to 2 tablespoons of olive oil and the juice of the lemon and divide it among 6 salad plates. Place a warm pear half over each and top with a spoonful of the chestnut relish.
  6. Serve immediately
Recipe Notes

If you don’t want to make the chestnut relish, simply top with toasted candied pecans and golden raisins.


Adapted from


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