Warm Pear and Arugula Salad with Grilled Onions
Be creative with this recipe from the New England Herb Company’s website.  Substitute golden raisins for the sliced pear, use honey if you don’t have maple syrup, or sprinkle sea salt over the top instead of blue cheese.

1 large sweet onion, thickly sliced
Olive oil for sautéing
1 bunch arugula
1 large slightly under-ripe pear, sliced
1 cup roasted walnuts
3 oz crumbled blue cheese
1/2 cup olive oil
1 cup balsamic vinegar
1/4 cup maple syrup
2 garlic cloves, minced

In a small lidded jar mix together the vinegar, 1/2 cup olive oil, maple syrup and garlic. Shake vigorously and set aside. In a medium size skillet, sauté the onion over high heat until it is only slightly crisp in the center and sweet. Set onion aside. Place the pears in the skillet and sauté until they soften and brown slightly. Remove from heat and toss in the roasted nuts and sprinkle with blue cheese. Divide the bunched arugula evenly between two plates and add onion, and pears, and dress with the balsamic vinaigrette. Serves 2.