Monday, December 16, 2013

Arugula Salad with Roasted Pears, Walnuts, and Parmesan

Roasting the pears lends sweetness to this salad. Make big shavings of cheese for a blast of sharp flavor. In a rush? Use any South Beach Diet–friendly prepared salad dressing.


  • 1 tablespoon oil, olive
    plus 1 teaspoon, divided
  • 1 large pear, bosc
    quartered lengthwise and cored
  • 1 tablespoon nuts, walnuts
  • 2 teaspoon vinegar, red wine
  • 1/4 teaspoon mustard, Dijon
  • salt
    to taste
  • pepper, black ground
    to taste
  • 8 ounce(s) lettuce, arugula
    stemmed and washed
  • 1 ounce(s) cheese, Parmesan
    shaved into thick strips


    For pears:
  • 1
    Preheat oven to 350°F. Drizzle 1 teaspoon of oil in bottom of a small baking dish; place in middle of oven for 3 minutes. Arrange pear quarters, cut sides down in pan and roast for 20 minutes, or until tender. Cut each quarter into 1/4" thick slices.
  • 2
    Meanwhile, spread walnuts onto a baking pan; place in oven for 5 minutes, until lightly browned and crisped.
  • For dressing:
  • 3
    In a small cup, whisk vinegar, mustard, 1 tablespoon of oil, salt and pepper; set aside.
  • 4
    In serving bowl, toss arugula with dressing. Divide salad on 2 serving plates. Garnish with pears, nuts and cheese.
Tip:Toasting the walnuts adds tons of crunch. Be careful though, for they burn quickly. Check after 3 minutes and shake the pan a bit. Extra nuts can be stored, tightly sealed, in the freezer.

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