As far as Fall salads are concerned, this pear arugula beauty is high up in the list. Very flavorful and vibrant, it has a bit of everything and is perfect for a light lunch and a holiday buffet.
- 3 cups arugula, washed and dried
- 2 tablespoons thinly sliced red onion or shallots
- 1 pear (I used Bartlett)
- 2 medjool dates, chopped into little pieces
- 2 tablespoons dried cranberries
- 2 tablespoons chopped almonds
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1 Tbs honey
- 1/3 to ½ cup olive oil
- Freshly ground black pepper
For the vinaigrette:
- I suggest using a blender (a glass jar is better so the oil and mustard doesn’t permeate the plastic) or an immersion blender as this dressing/vinaigrette separates after a while.
- In a jar with lid or bowl, mix vinegar, mustard, honey and some salt.
- Slowly add oil while mixing well.
- Add pepper and check seasoning.
- Refrigerate while you prepare salad. Or if you make a large quantity.
For the salad:
- Preheat oven to 350°F /180°C.
- Brush a baking pan with oil or butter.
- Cut pear in half and scoop out the centres.
- Cut each half into wedges.
- Bake half of the pieces for about 10 minutes, until they soften up but still retain the shape. (Alternatively, heat 1 teaspoon olive oil in a medium skillet and cook half the wedges until beginning to brown). Reserve.
- In a bowl dress arugula with three tablespoons of vinaigrette.
- Mound arugula on center of platter or individual plates.
- Scatter shallots or onion on top.
- Add half the raw and half of the baked pear wedges.
- Scatter half the chopped dates, cranberries, and almonds on top of the arugula.
- Repeat with remaining ingredients in same order.
- Drizzle a few tablespoons of vinaigrette and serve with extra dressing on the side.
Serving: use a large serving platter or individual serving plates.
Dressing: it separates after a while, so you might consider blending it right before serving.
Variations: see the last part of the post, above, for suggestions.
Keywords: pear salad, pear arugula salad