Faux Gras + Blue Cheese & Chives (a.k.a. Savory Seared Pears)

Faux Gras + Blue Cheese & Chives (a.k.a. Savory Seared Pears)

 I will tell you that this  really is delicious. It's a perfect appetizer served with crostini; it's also great on top of some lightly dressed arugula.


Faux Gras + Blue Cheese & Chives


2 ripe pears
champagne vinegar
applewood smoked salt
black pepper
1 tablespoon of butter
Humboldt Fog cheese (or any other light-tasting bleu cheese)
chives


Slice pears into thirds from top to bottom leaving two good slices with the skin on and a core slice for each pear. Using a sharp knife, score the pear in a diamond shape. (You want you knife to pierce the flesh, but not to pierce the pear skin.) 


Lightly sprinkle each scored pear half with champagne vinegar -- just a few drops will do. Next, add a pinch of smoked salt and a turn of black pepper to the cut-side of each pear. Heat a medium-sized pan over medium-high heat. Once the pan is heated through, add the butter. Once the butter has melted, place pears in the pan cut-side-down, and allow them to cook for three to four minutes. (You want the pears to caramelize nicely.) Once you have achieved some good color on the cut-side, flip pears over and heat them through on the other side. Remove pears from pan. 


To serve, place pears on a plate and garnish each pear half with about 1/4 ounce of crumbled bleu cheese and chopped chives. Serve with crostini or soft french bread.