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This delicious salad recipe is from Bon Appetit
Magazine. I don't remember what year and issue, but it is wonderful!
More of Linda's great
Pear Recipes
and Salad and Salad Dressing Recipes.
Arugula, Pear, and Asiago Cheese Salad Recipe
Recipe Type: Salad and Salad Dressing,
Pears,
Arugula,
Fleur de Sel,
Asiago Cheese
Yields: 12 servings
Prep time: 15 min
Ingredients:
3 tablespoon coarsely-chopped toasted walnuts or pecans*
12 cups (about 8 ounces) loosely packed arugula leaves
1 to 3 tablespoons extra-virgin
olive oil
Coarse
salt
(Fleur de Sel
is preferred)
Freshly-ground
black pepper
4 pears, peeled, cored and sliced
6 ounces Asiago cheese, shaved or grated (I like to use a potato peeler)
* To Toast Nuts: Preheat oven to 500
degrees F. Spread the walnuts or pecans on a baking sheet and toast
in the oven for approximately 6 minutes or until golden brown.
Remove from oven and transfer onto a plate and let cool before using.
Preparation:
 In a large bowl, add
arugula leaves and drizzle with olive oil to lightly coat.
On individual salad plates, place the tossed arugula; season with salt and pepper. Arrange pear slices along the side of
each serving plate and top with Asiago cheese and toasted walnuts or pecans.
DO NOT OVERDRESS YOUR SALADS -
Too much salad dressing will weight
down the salad ingredients and mask their flavors. The dressing's role is to
highlight not to overpower the salad ingredients. A general rule is 1/4 cup of
dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to
see if there is sufficient dressing. If not, drizzle some more over the salad, a
tablespoon at a time; toss and taste again.
Makes 12 servings.
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