The spicy bite of Arugula and the sweet crunch of the Pears combine to make this salad a perfect addition to your holiday feasts.
The Sunday Funday Bloggers are celebrating National Pear Month.....
It's my week to host, and I asked the others to join me in celebrating one of my favorite fruits...Pears.
Let's see what everyone is sharing today.......
- A Day in the Life on the Farm: Arugula and Pear Salad
- Culinary Cam: Brûléed Posset-Filled Pears
- Sid's Sea Palm Cooking: Gluten free Frangipane Pear Tarts
- Karen's Kitchen Stories: Pear and Cherry Sourdough Bread
- Food Lust People Love: Pear Crisps
- Sneha's Recipe: Protein Packed Winter Veggies & Fruit Salad
- Amy's Cooking Adventures: Roasted Pear & Beet Salad
I feel like Pears are often neglected as they come into season with America's sweetheart, the Apple. I personally love pears, and I feature them in recipes quite often. They are wonderful as a dessert, like these Butterscotch Pears made in a slow cooker, Pears with Chocolate Crumble, or Pear and Cranberry Pecan Bread Pudding.
They pair perfectly with pork, as in this Pork and Pears with Hard Cider, or chicken, like this recipe for
Pears are also wonderful in this salad, which I first shared with you when I paired it with a Torrontes from Argentina back in November of 2014. I am sharing it again today with a new recipe card, as the old recipe format that I used is no longer printable.
I make this salad quite often because I can whisk together the dressing, pour it over the pear slices, and let it set until right before I want to serve. Then it is just a matter of spooning the pears and dressing onto the Arugula and adding a sprinkle of cheese. Perfect for any-size gathering when you want to make recipes ahead of time.
Yield: Varied
Arugula and Pear Salad
The spicy bite of Arugula and the sweet crunch of the Pears combine to make this salad a perfect addition to your holiday feasts.
Prep time: 10 MinTotal time: 10 Min
Ingredients
- 1 oz Baby Arugula per person
- 1 pear per every 2 persons, cored and thinly sliced
- Freshly grated Parmesan Cheese
- 2 T. Extra Virgin Olive Oil per pear
- Juice of 1/4 lemon per pear
- salt and pepper to taste
Instructions
- Whisk together the olive oil, lemon juice, salt, and pepper in a bowl large enough to hold the pear slices until emulsified. Add the pears to the dressing and toss to coat. Set aside until ready to assemble the salad.
- If serving a crowd, place the arugula on a large platter. If having a smaller dinner party, place a handful of arugula onto individual salad plates.
- Place dressed pears on top of the Arugula, drizzling with any extra dressing.
- Sprinkle with Parmesan Cheese and serve.
Property of A Day in the Life on the Farm
I bet this would go down a treat. I'm slowly getting a taste for pears.
ReplyDeleteI am not a fan of completely ripe pears. I like mine on the hard and crunchy side.
DeleteThe annual box of pears has just arrived, as per my post, so I am delighted to have so many great ideas for how to use them. First up will be your lovely salad, Wendy! I usually make applesauce with my smothered pork chops but this year it will be pear sauce since you've also reminded me that pears go with pork!
ReplyDeleteEnjoy that fruit basket, Stacy. Happy Holidays to you and yours.
DeleteI’m a big fan of pears too. This salad sounds wonderful and so nutritious!
ReplyDeleteThanks, Karen.
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