I have used the following recipe quite a few times at home for the holidays, most people like it unless they just can`t stand blue cheese, but I am sure the recipe would work with other cheeses as well...I think goat cheese would be a good choice, if you did not like the sharpness of blue cheese. Change the recipe around a little by trying , apples, pecans, bibb lettuce or what ever you might like...
Roasted Pears with Blue Cheese salad
3 ripe but firm pears
squeezed lemon juice (3 )
3 ounces coarsely crumbled sharp blue cheese (any type you like)
1/4 cup dried cranberries (or dried cherries)
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup olive oil
6 ounces baby greens
Preheat the oven to 375 degrees F.
Peel the pears and slice them lengthwise into halves. With a small sharp paring knife, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking pan. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
Gently toss the crumbled blue cheese, dried cranberries & walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for about 30 minutes, or until tender. Save any liquid from the cooked pears, let it cool for a few minutes…
Just before serving, whip together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the warm liquid (saved from the cooked pears) in a large bowl. Divide the baby greens on 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.