Arugula and Roasted Pear Salad
Ingredients
- Vinaigrette:
- 2 t extra virgin olive oil
- 1 t white wine vinegar
- 1/4 t salt
- freshly ground black pepper (to taste)
- Salad:
- 3 c arugula/rocket (loosely packed, washed, dried, stemmed, and torn into bite-sized pieces)
- 2 oz parmesan cheese (shaved with a vegetable peeler)
- 2 roasted pears (see below for link to recipe)
- 1/2 c chopped walnuts
Method
1. Chop the walnuts coarsely, then toast them in a small dry skillet over medium heat until fragrant, about 4 minutes. Set aside.
2. Whisk the oil, vinegar, salt, and pepper together in a small bowl.
3. Combine the arugula/rocket and cheese in a large serving bowl. Add the vinaigrette and pears and toss gently to combine; sprinkle with the chopped walnuts. Serve immediately.
Notes
Roasted pear recipe is here: http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=636 - note that makes twice the amount that this recipe calls for.
SJ Note 3 Mar 2012: We didn't like this at all. Some of the problems were my own fault, certainly (see notes on the roasted pear recipe); I also messed up and wound up only having pecans on hand, which I then burnt while toasting. But, ignoring all those issues (and Chris of course didn't have any nuts in his salad to distract him), we just didn't think the flavors worked well together at all. If you do try this, try doubling the vinaigrette. You may not use all of it, but I felt like there wasn't nearly enough vinaigrette for the ingredients - and I was a bit scant on the arugula, simply using up what I had left. Definitely not making this again.