Pear Salad Recipe
Arugula tossed with balsamic vinaigrette topped with sliced pears, pecorino Toscano, honey and toasted almonds
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Arugula
Rinse the arugula under cold water to remove any dirt or grit. Pat it dry with a clean kitchen towel or use a salad spinner to remove excess water. Place the arugula in a large salad bowl.
- 2
Slice the Pears
Cut the pears in half, remove the core, and slice them thinly. You can leave the skin on for added texture and color. Arrange the pear slices on top of the arugula in the salad bowl.
- 3
Add Pecorino Toscano
Using a vegetable peeler or a cheese slicer, shave the Pecorino Toscano cheese into thin curls. Distribute the shavings evenly over the salad.
- 4
Prepare the Vinaigrette
In a small bowl, whisk together the honey and a splash of balsamic vinegar. Gradually drizzle in olive oil while whisking continuously until the mixture is emulsified. Season with salt and pepper to taste.
- 5
Dress the Salad
Drizzle the balsamic vinaigrette over the arugula, pears, and cheese in the salad bowl. Toss gently to combine all ingredients without bruising the arugula.
- 6
Add Toasted Almonds
Top the salad with the toasted almonds for added crunch. Serve immediately.