Pear & Arugula Salad Recipe
endive, spiced pecans, manchego, raspberry vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Ingredients
Wash the arugula thoroughly under cold water and dry it using a salad spinner or paper towels. Trim the endive by cutting off the base, then slice it into thin strips. Slice the pears into thin wedges, discarding the core.
- 2
Make Spiced Pecans
In a skillet, toast 1 cup of pecans over medium heat for about 5 minutes, stirring frequently. Once fragrant, add 1 tablespoon of maple syrup, 1 teaspoon of cinnamon, and a pinch of salt. Stir to coat the pecans evenly and cook for an additional 2 minutes until they are caramelized. Remove from heat and cool.
- 3
Prepare the Cheese
Using a grater or a sharp knife, shave the manchego cheese into thin slices or small pieces. Set aside.
Assembly
- 4
Combine Salad Ingredients
In a large salad bowl, combine the arugula, endive, and sliced pears. Toss gently to mix the greens and fruit.
- 5
Add Toppings
Sprinkle the spiced pecans and shaved manchego cheese over the salad mixture.
- 6
Dress the Salad
Drizzle the raspberry vinaigrette over the salad and toss gently to combine, ensuring all ingredients are coated with the dressing.