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Arugula, Pear and Asiago Cheese Salad
photograph and presentation by Peggy Bucholz
www.finedinings.com
Recipe Type: salads, baby arugula, pear, Asiago cheese, walnuts
Prep Time: 15 min
Total Time: 15 min
Serves: 8
Ingredients
2 tablespoons walnuts, coarsely chopped
8 cups baby Arugula, washed, spun dry
2 teaspoons extra-virgin olive oil
fleur de sel French salt, to taste
freshly cracked black peppercorns
2 red pears, or Bosc pears cored and sliced thin
1/4 cup Asiago cheese coarsely grated
Instruction:
Put walnuts on a sheet pan, place under the broiler for
2 to 3 minutes or until lightly toasted, do not let them burn.
In a large bowl toss arugula with the olive oil; add salt and pepper to
taste. Arrange pear slices in a semi circle on 8 individual plates or cut the pears into
small pieces and add to the bowl. Put salad greens in center of plates by using tongs piling
as high as possible making an attractive gourmet presentation; sprinkle
with grated Asiago cheese, toasted walnuts and serve.
Two ways to serve arugula salad: Toss arugula with olive oil, salt and pepper; serve in martini glasses with a breadstick swizzle and a pear slice on the glass rim
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Wine
recommendation: Pinot Gris; Chardonnay |
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