Pear and Rocket (Arugula) Salad
Ripe, juicy pears and peppery rocket (arugula) pair perfectly in this lightly dressed, fall-themed salad.
Servings 4 servings (as a side)
- 7 ounces rocket AKA arugula
- 2 pears thinly sliced*
- ¼ cup very thinly sliced red onion soaked for 5 minutes in cold water (optional)*
- ⅓ cup shaved Parmesan cheese
- ⅓ cup pecan halves
- ⅓ cup dried cranberries
- ½ cup olive oil
- ¼ cup white wine vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon pepper
- fresh ground pepper
In a small bowl, whisk together the dressing ingredients. Set aside.
Toast the pecan halves in a dry skillet over medium-low heat until lightly browned.
In a large bowl, combine the arugula and red onion. Toss with dressing to taste.
Divide salad between plates and top with pear, toasted pecans, and cranberries. Shave some Parmesan over the salad with a vegetable peeler or sharp knife.
*Choose pears that are on the firmer side of ripe.
*This softens the flavor of the onion so it's not so harsh.