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
Vinaigrette:
2 Tbs
balsamic vinegar
2 Teaspoons
dijon mustard
1 Tbs honey
1/3 to ½
cup olive oil
Salt
Freshly
ground black pepper
Directions:
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.Recipe from>>>vintagekitchennotes.blogspot.com
