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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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Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: fall salad, Leccino EVOO, olive oil vinaigrette, pear salad
Prep Time: 15 minutes
Total Time: 15 minutes
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.
  • Entertaining tip: Arrange everything on a large platter rather than tossing it in a bowl for a beautiful presentation.
  • 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.