Baby arugula with grilled pear and creamy gorgonzola
Grand Hyatt, San Francisco
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5 oz. baby arugula
1/2 oz. vanilla vinaigrette
1 oz. creamy gorgonzola
Cut pear in half, then quarter and core it. Marinate the fruit in sugar, salt and vanilla vinaigrette then grill. Serve over greens then top with cheese.