Arugula, Pear, and Asiago Cheese Salad

  Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

Baking Corner | Regional Foods  | Cooking Articles | Hints & Tips | Herbs & Spices | Restaurant Reviews | Newspaper Columns


 

This recipe and is from Bon Appetit Magazine..

Check out Linda's wonderful Salad and Salad Dressing Recipes.
 


Arugula, Pear, and Asiago Cheese Salad

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
Coarsely ground
salt
Freshly ground black pepper
4 pears, peeled, cored and sliced
6 ounces Asiago cheese, shaved or grated (I like to use a potato peeler)

* Preheat oven to 500 degrees. 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.

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 plate and top with Asiago cheese and toasted walnuts or pecans.

Makes 12 servings.