Baby Arugula Recipe
candied gorgonzola, haricot verts, compressed pear, pepitas, lemon vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Haricot Verts
Blanch the haricot verts in boiling salted water for about 3 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Drain again and set aside.
- 2
Compress the Pear
Using a vacuum sealer or a resealable plastic bag, compress the pear by sealing it with a bit of lemon juice to prevent browning. Let it sit for about 30 minutes.
- 3
Assemble the Salad
In a large bowl, combine the baby arugula, blanched haricot verts, and compressed pear (sliced thin). Gently toss to mix the ingredients.
- 4
Add Toppings
Sprinkle the candied gorgonzola and pepitas on top of the salad.
- 5
Dress the Salad
Drizzle with lemon vinaigrette to taste and gently toss again to combine.