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Pear Almond Arugula Salad with Honey Mustard Vinaigrette


3 cups arugula
2 Tbs thinly sliced shallots
1 pear (I used Bartlett)
2 medjool dates, chopped into little pieces
1.5 oz asiago cheese, sliced with a potato peeler
2 Tbs chopped almonds
2 Tbs balsamic vinegar
2 Teaspoons dijon mustard
1 Tbs honey
1/3 to ½ cup olive oil
Freshly ground black pepper
For the vinaigrette:
In a jar with lid, mix vinegar, mustard, honey and some salt. Slowly add oil while mixing well. Add pepper and check for seasonings. Refrigerate while you prepare salad.
For the salad:
In a bowl dress arugula with three tablespoons of vianigrette. Mound arugula on center of platter. Scatter shallot on top.
Cut pear in half and scoop out the centres. Dice one half, heat 1 teaspoon olive oil in a medium skillet and cook pear cubes for about 2 minutes, until beginning to brown. Reserve.
Slice the remaining pear and add it to the platter.
Scatter half the chopped almonds on top of the arugula. Add the shaved asiago cheese. Scatter the date pieces and remaining almonds on top of cheese and pears.
Finally add the pear cubes.
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