Arugula, Pear, and Asiago Cheese Salad in a wonderful gourmet salad that everyone you serve it to will love! The best part about this recipe, is that it is so very simple to make. Your guests will think you have been “slaving” in the kitchen all day.
- 3 tablespoon walnuts or pecans, toasted and coarsely chopped*
- 12 cups (about 8 ounces) loosely packed arugula leaves
- 1 to 3 tablespoons olive oil, extra-virgin
- Coarse salt (Fleur de Sel is preferred)
- Black pepper, freshly ground
- 4 pears, peeled, cored and sliced
- 6 ounces Asiago cheese, shaved or grate (I like to use a potato peeler)
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.
Makes 12 servings.
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.
* 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.
Source: This delicious Arugula, Pear, and Asiago Cheese Salad recipe is from Bon Appetit Magazine. I do not remember what year and issue, but it is wonderful!