1 tablespoon butter, melted
1 tablespoon honey
1/8 teaspoon cinnamon
4 firm pears, preferably Bosc, peeled, cored, and cut into 1-inch chunks
2 tablespoons dry sherry
2 tablespoons white wine vinegar
1 tablespoon light olive oil or vegetable oil
1/8 teaspoon black pepper
4-5 ounces arugula or mesclun
1/3 cup chopped walnuts, toasted
1/3 cup crumbled Gorgonzola cheese
1/3 cup prosciutto, cut into matchsticks
1. Preheat the oven to 500 degrees F. In large bowl, mix melted butter, honey and cinnamon. Add pears and toss to coat. Spread mixture on a baking sheet and roast 20 minutes, tossing once after 10 minutes.
2. In same bowl, combine sherry, vinegar, oil and black pepper. Add roasted pears and toss to coat completely. (Recipe may be prepared to this point 2 days ahead. Cover and refrigerate until 2-3 hours before you plan to serve the salad. If you want to serve the pears warm, reheat them in the microwave for 1-2 minutes before continuing.)
3. The salad may be prepared while pears are still warm or once they are room temperature. Place a bed of arugula or mesclun on each of 4 individual salad plates. Top each with some of pear and vinaigrette mixture. Sprinkle each salad with some of walnuts, Gorgonzola and prosciutto, drizzle with any vinaigrette remaining in bowl, and serve.
Roasting the pears intensifies their flavor; they are the perfect foil for the Gorgonzola and prosciutto.