Arugula, Pear and Asiago Cheese Salad
Served Two Different Ways - sliced pears on a plate or in a martini glass


Gourmet greens with a simple olive oil dressing. My husband grew this arugula from seed in our herb garden, I was amazed to learn they are very hardy and not affected by freezing temperatures. Have you tried my other gourmet Salads. I served this at one of my 8 Course Beef Tenderloin Dinner Parties, see all my courses with photographs...

Arugula, Pear and Asiago Cheese Salad
creation and photograph by Peggy Bucholz for

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Prep Time: 15 min   Total Time: 15 min   Serves: 8


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


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:
- Serve sliced pears on a plate or;
- Serve in martini glasses with a breadstick as a swizzle and a pear slice on the glass rim
Arugula, Pear and Asiago Cheese Salad

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001