1/2 C coarsely chopped walnuts
1 T plus 1 t honey
1 T brown sugar
3 large bosc pears, halved lengthwise, then cored and cut lengthwise into 1/2-inch wedges
A few tablespoons of The Oilerie Fior Fiore, Primaiolo or Spicy Italian E.V.O.O.
One 12-inch baguette, sliced 1/2 inch thich and toasted
6 oz soft goat cheese
1 C baby arugula
The Oilerie Pear Balsamic Vinegar for drizzling
The Oilerie Hawaiian Red Sea Salt

Preheat the oven to 350. Line a baking sheet with parchment paper. In a small bowl, toss the walnuts with 1 t honey. Toss with the brown sugar to coat. Arrange in a single layer on the prepared baking sheet and roast, stirring once, until slightly candied (about 7 minutes). Transfer to a plate to cool. Discard the parchment paper.
Increase the oven temp to 400. Arrange the pears in a single layer on the baking sheet (I used more parchment paper) Drizzle the pears with The Oilerie EVOO and the remaining 1 T honey. Roast, turning occasionally, until tender and golden (about 25 minutes).
Spread one side of the baguette slices with the goat cheese and top with the arugula. Layer on a pear slice and then sprinkle with the candied nuts. Drizzle The Oilerie's Pear Balsamic Vinegar and top with a dusting of sea salt. Delicious as a hot or cold appetizer.

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