Pre-heat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.

Arrange pear slices in a single layer on the prepared baking sheet without overcrowding. Lightly brush the pear wedges with 2 tablespoons of the olive oil and season with salt and black pepper, as desired.

Place baking sheet in the pre-heated oven and roast for approximately 15 minutes. Remove from oven and turn each pear.

Return to oven and continue roasting until the pears are evenly browned and fork tender, approximately 10-15 minutes. Remove pears from oven and cool slightly. Set aside.

While pears are roasting, add balsamic vinegar to a small saucepan set over medium heat and bring to a boil. Reduce heat to a simmer and stir frequently until the liquid is reduced to 1/3 of its original volume. Liquid will be thick and syrupy when it is ready. Remove from heat and keep warm until ready to serve.

Add arugula, roasted pear slices, and blue cheese to a large salad bowl. Add the remaining olive oil and toss to combine.

Drizzle the warm balsamic glaze on top and serve immediately. Enjoy!