Description
A fresh and vibrant Arugula Pear Salad combining peppery arugula, sweet ripe pears, crunchy toasted walnuts, and tangy blue cheese, tossed in a simple homemade apple cider vinegar dressing. Perfect as a light lunch or elegant side dish.
Ingredients
Scale
Salad Ingredients
- ½ cup (60 grams) walnuts, lightly toasted
- 3 juicy and ripe pears, sliced
- 5 oz (150 grams) baby arugula
- 4 oz (110 grams) blue cheese, crumbled
Dressing Ingredients
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon apple cider vinegar
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
Instructions
- Make the dressing: Place the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, fine salt, and black pepper into a jar with a lid. Shake vigorously until the dressing is well emulsified and smooth.
- Toast the walnuts: Toast the walnuts on the stovetop over medium heat for about 5-6 minutes until they release a nutty aroma, stirring frequently to avoid burning. Alternatively, spread walnuts on a tray and toast in a preheated oven at 180°C (350°F) for 8 minutes. Allow the walnuts to cool before breaking them into smaller pieces.
- Slice the pears: Just before serving, halve the pears and carefully scoop out the cores. Slice the pears into approximately 3mm (0.12 inch) thick slices to maintain their structural integrity and prevent them from flopping.
- Assemble the salad: Place the baby arugula into a large salad bowl. Drizzle 1 to 2 tablespoons of the prepared dressing over the arugula and gently toss to lightly coat the leaves. Next, scatter the sliced pears, crumbled blue cheese, and toasted walnuts evenly over the top. Drizzle with the remaining dressing for added flavor.
- Serve and enjoy: Serve the salad immediately to enjoy the fresh flavors and textures at their best.
Notes
- Be careful when slicing the pears; they are delicate and can break easily if cut too thin.
- Toasting walnuts enhances their flavor and adds a pleasant crunch to the salad.
- Use ripe pears for the best sweetness and juiciness in the salad.
- You can substitute blue cheese with goat cheese or feta if preferred.
- The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes (toasting walnuts on stovetop)
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Arugula Pear Salad, Walnut Salad, Blue Cheese Salad, Fresh Salad Recipe, Autumn Salad
