Pear Almond Arugula Salad with Honey Mustard Vinaigrette

  • Yield: 2 servings 1x


I prepared the salad on a platter to take to the table. You can also prepare it directly on two plates.I half peeled the pear, you can do whatever you want.



  • 3 cups arugula
  • 2 Tbs thinly sliced shallots
  • 1 pear (I used Bartlett)
  • 2 medjool dates (chopped into little pieces)
  • 1.5 oz asiago cheese (sliced with a potato peeler)
  • 2 Tbs chopped almonds


  • 2 Tbs balsamic vinegar
  • 2 Teaspoons dijon mustard
  • 1 Tbs honey
  • 1/3 to ½ cup olive oil
  • Salt
  • Freshly ground black pepper


For the vinaigrette:

  1. In a jar with lid, mix vinegar, mustard, honey and some salt.
  2. Slowly add oil while mixing well.
  3. Add pepper and check seasoning.
  4. Refrigerate while you prepare salad.

For the salad:

  1. In a bowl dress arugula with three tablespoons of vinaigrette. Mound arugula on center of platter.
  2. Scatter shallot on top.
  3. Cut pear in half and scoop out the centres. Dice one half, heat 1 teaspoon olive oil in a medium skillet and cook pear cubes for about 2 minutes, until beginning to brown. Reserve.
  4. Slice the remaining pear and add it to the platter.
  5. Scatter half the chopped almonds on top of the arugula.
  6. Add the shaved asiago cheese.
  7. Scatter the date pieces and remaining almonds on top of cheese and pears.
  8. Finally add the pear cubes.
  9. Drizzle a few tablespoons of vinaigrette and serve.