Arugula Pear Salad

Ingredient list

• Pears: they are the star of this show. I like to use regular Bartlett pears because they are juicy and plump and hold their shape after being baked. But other varieties work just fine, like comice or Bosc pears.
• Arugula (rocket): with that peppery undertone, it goes well with all the other ingredients. Baby arugula is usually more tender and my favorite, but wild arugula, and rocket, are just as good. It depends on your personal choice.
• Dates: I'm partial to Medjool dates, which are soft and plump, and delicious.
• Cranberries: they add tartness.
• Almonds: I love them sliced and lightly toasted; they add a nice crunch that's wonderful. But whole or chopped almonds work fine.
• Onion: I love red onions or shallots for this salad. 
• Dressing (or Vinaigrette): it has honey and mustard and is amazing! See ingredients below.

Honey mustard dressing

This simple vinaigrette with honey complements the sweetness of the pears and peppery taste of arugula.

Years ago, I had a Cafe and discovered this vinaigrette (or dressing). It's very versatile and pairs well with many salads. We had it always prepared as customers asked for it a lot.

• Mustard: I'm partial to Dijon mustard because it has a unique flavor and is not sweet. But whole grain mustard (like ancient mustard) is a good choice also, though you will have the little seeds in the salad. I don't recommend commercial brands used for hot dogs and burgers. 
• Runny honey.
• Vinegar: apple cider vinegar is the best choice, balancing the vinaigrette. But you can use balsamic vinegar. I did for a while until I opted for apple. 
• Sunflower oil.
• Salt: I like to use kosher salt. But regular table salt works just fine.
• Black pepper: freshly ground is always my first choice.

How to prepare the pears

I use Bartlett pears, probably the most widely available. They are juicy and plump and hold their shape after being baked.

Other seasonal pears can be used (like bosc, anjou and Asian pears) that are also popular for pear salad recipes. Here is more info about pear varieties if you're interested in adding new ones to your baking.

• I don't peel them and use both baked and raw pear slices (wedges) in the salad. The contrast is wonderful. But you can certainly peel them. If you do, watch the baking time as they become soft quickly and have no outer shell to hold the shape. You might need to bake them for less time.
• Bake them in a medium oven (350°F/180°C) until they are soft but still hold their shape. Don't be tempted to slice them too thin as they will disintegrate a lot while adding them to the salad.
• Butter or oil the pan and pop it in the oven. They will caramelize in their sugars, concentrating the flavor.

Building the salad

I love to put together salads in layers.

I don't mix everything into one big thing, but layer it so that the ingredients, especially the add-ons, are scattered all over. Otherwise, they tend to go to the bottom. 

• Serving dish or plate. Whether serving it on a large platter or individual servings, choose a dish that is not very deep so that all the ingredients are visible and well distributed and every diner gets the whole deal. 
• Layers: I recommend dividing the ingredients into two parts and making two similar layers so they are more evenly distributed.
• Start with half the arugula. That will be your base. After that, half the add-ons. Another layer of green and the final layer of extras on top, so the salad is colorful and inviting.

Dressing: It is a good idea to mix a little dressing with the bulk ingredient (arugula in this case) before you start layering. It is dense and will go to the bottom, so don't use it all at first. Lightly dress the salad and pass a separate jar with more.

What is a vinaigrette? It's the traditional French dressing that usually has mustard. Very simple and flavorful, it is a wonderful addition to any salad. I added honey and use apple cider vinegar and it pairs wonderfully with this salad. 

Variations and substitutions

• Greens: you can use another leafy green (like baby spinach) or a spring mix, always including arugula. I like peppery greens, but let your palate decide.
• Dressing: use a different vinegar, such as sherry or red wine vinegar. Balsamic vinegar I find it a little overpowering for a mustard vinaigrette, but I know fans who use it no matter what the salad is. You can also use lemon juice if vinegar is out of the question.
• Fruit: use apples instead of pears. It can be made in the summer with fresh strawberries and/or peaches, and it's fantastic.
• Dried fruit: add dried figs and/or raisins. I suggest you choose your favorite 2 dried fruits. When you have too many different flavors you can't taste them well.
• Nuts: use pecans or walnuts (toasted lightly or candied) instead of almonds. They are wonderful in this salad during the holiday season. 
• Cheese: add a few tablespoons of crumbled goat cheese or feta cheese.
• Special diets: make a nut-free salad by omitting the almonds. Add half the dried fruit for a streamlined, but still flavorful, salad. 
• Main dish: this can easily turn into a light main dish by adding slices of cold turkey or chicken. 
• Sweetness: use maple syrup instead of honey in the dressing.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• When to dress it: arugula can wilt pretty quickly, so I suggest you add the dressing just before you take it to the table.
• Dressing: it separates after a while, so you might consider blending it right before serving.
• Make ahead: the dressing can be made up to 2 weeks before, and the cooked pears can be made a day in advance. Keep both refrigerated and covered.
• Double or triple the recipe for a large crowd.