This pear and arugula salad combines fresh pears, toasted walnuts, Parmesan and a delicious Leccino EVOO and Fig Balsamic vinaigrette. Ready in 15 minutes!
Pear and Arugula Salad
This pear and arugula salad combines fresh pears, toasted walnuts, Parmesan and a delicious Leccino EVOO and Fig Balsamic vinaigrette. Ready in 15 minutes!
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Servings: 4 servings
Ingredients
- 5 oz baby arugula
- 2 each Pears, ripe but firm thinly sliced
- 1/2 cup toasted walnuts roughly chopped
- 1/4 cup dried cranberries
- 3 Tbsp Salty Olive Leccino EVOO
- 1 1/2 Tbsp Salty Olive Aged Balsamic
- 1 tsp Dijon Mustard
- 1 tsp honey
- 1/4 tsp salt
- freshly ground pepper to taste
Instructions
- Prepare the vinaigrette. In a small bowl or jar, combine the Leccino EVOO, Aged Balsamic, Dijon mustard, honey, salt, and pepper. Whisk or shake until well combined.
- Prepare the pears. Core and thinly slice the pears just before assembling the salad.
- Assemble the salad. Arrange the arugula on a serving platter or in a large bowl. Top with sliced pears, toasted walnuts, Parmesan, and dried cranberries, if using.
- Dress and serve. Drizzle with the vinaigrette just before serving. Toss gently or serve arranged on the platter.
Notes
- Easy substitution: Swap the walnuts for toasted pecans or the Parmesan for crumbled goat cheese.
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Entertaining tip: Arrange everything on a large platter rather than tossing it in a bowl for a beautiful presentation.
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Salty Olive pairing: Leccino EVOO and Aged Balsamic make a lovely classic vinaigrette. For a sweeter variation, try a fruit-forward balsamic that complements pears. We love Fig! Or you could try Cranberry Pear or Pomegranate.
