Arugula And Pear Salad
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 1/2 cup walnuts
- 1 1/2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 3 tbsp extra-virgin olive oil
- 2 count pear – cored and thinly sliced
- 1 tsp lemon juice
- 5 ounces arugula
- 3 ounces blue cheese – crumbled
Instructions
1. Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool.
2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil until emulsified.
3. Slice the pears and toss them with the lemon juice to prevent browning.
4. Place the arugula in a large mixing bowl. Drizzle with about half of the dressing and toss to lightly coat.
5. Add the pears and toasted walnuts to the bowl and gently toss just to combine.
6. Scatter the blue cheese over the salad and drizzle with the remaining dressing. Serve immediately.
Arugula and pear salad balances peppery greens with the gentle sweetness of ripe pears. Toasted walnuts add a warm crunch, while creamy blue cheese brings a savory depth that ties everything together. A bright balsamic vinaigrette lifts the flavors without overwhelming the delicate textures.
This combination draws on classic Italian pairings, especially the time-honored idea of cheese with pears. Arugula (rucola) has long been used in Mediterranean salads for its pleasant bitterness, and balsamic vinegar is a natural complement to fruit. Over time, the trio of pears, walnuts, and blue cheese became a favorite in both Italian and broader Western salad traditions, appearing on trattoria and modern bistro menus alike.