1/4 lb Sylvetta (Wild Arugula)
3 Bartlett Pears
1/4 pt Reyes Blue Cheese
1/4 Cup Maple Syrup
1 Tbs Black Peppercorns
4 Slices of Rustic Bread
Cut the Lemon in half. Squeeze half in 1 quart of water. Peel the Pears, slice ½ thick, and
cut half of those into ½ inch batons and reserve in the lemon water. In a small sauce pot, combine
Sherry Vinegar and Maple Syrup and reduce until glaze like consistency. Crack the Black Peppercorns and add. In a sauté pan, caramelize the Pear slices.
Place caramelized Pears on a plate, dress the Sylvetta and Pear batons with Olive Oil, Lemon Juice, Salt, and Pepper. Arrange on the plate. Top with crumbled
Blue Cheese and drizzle with Sherry Maple Vinaigrette.
Serve with Grilled Bread.