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)
Ingredients
Salad
- 7 ounces rocket AKA arugula
- 2 pears thinly sliced*
- 1/4 cup very thinly sliced red onion soaked for 5 minutes in cold water (optional)*
- 1/3 cup shaved Parmesan cheese
- 1/3 cup pecan halves
- 1/3 cup dried cranberries
Dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon pepper
- fresh ground pepper
Instructions
- 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.
Notes
*Choose pears that are on the firmer side of ripe.
*This softens the flavor of the onion so it's not so harsh.