The bitterness of the arugula and the sweetness of the pear are a classic pairing, but the blood orange here is what makes the combination feel current. Lemon juice keeps the pear from browning; pine nuts add crunch; balsamic and olive oil dress it lightly without overpowering anything. The Pecorino goes on last, shaved rather than grated, so it lands in pieces large enough to taste.
Blood orange has a short window, and this is one of the best reasons to use it while it’s around. When the season passes, navel orange works fine; the color is different but the balance holds. Two bowls, one good knife, and about ten minutes from board to table.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Arugula – a bitter green that has a beautiful leaf, almost like a leaf from an oak tree. You can use spinach or any other green instead, but I believe that the bitterness of the arugula plays an important role in the flavor combination of this salad.
- Pear – pick one that you like, and make sure it is sweet and ripe. Again you want a contrast with the other flavors of the salad. I used a Bosc pear; sweet and soft.
- Orange – as you can see, I used blood oranges and the main reason was the color. Traditional oranges will work as well.
- Pine nuts – can be substituted with walnuts or pecans.
- Pecorino Romano – please use the real stuff. It may be a little bit more expensive than the make-beliefs, but you will definitely taste the difference. It is worth it.
- Dressing: balsamic and olive oil, salt and pepper.
How to Make Arugula, Pear & Orange Salad
- Step 1 – Make the dressing by whisking balsamic vinegar, olive oil and salt and pepper until you have a smooth mixture.
- Step 2 – Peel and core pears, thinly slice them and sprinkle them with lemon juice. Check out this post and learn how to peel and section the orange.
- Step 3 – Place the arugula in a bowl and mix with the dressing.
- Step 4– Arrange the pear and orange wedges on top of the salad and sprinkle with the toasted pine nuts.
- Step 5 – Use a vegetable peeler and cut thin slices from the Pecorino Romano cheese and transfer to the salad bowl. Keep rest of the cheese shavings and serve alongside the salad.
Other Recipes with Arugula to Try
- Whole Grain Trumpets with Tomatoes and Arugula
- Taleggio Arugula Tortilla Panini
- Couscous Arugula Strawberry Salad
- Coconut Risotto with Cranberries and Arugula
Arugula, Pear & Orange Salad
Pin Recipe FacebookIngredients
- 2 pears, sweet and ripe
- 1 tablespoon lemon juice
- 2 blood oranges
- 2 tablespoons pine nuts, toasted
- 3 cups arugula
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- salt and pepper
- 1.5 ounces Pecorino Romano Cheese, shavings
Instructions
- Make the dressing by whisking balsamic vinegar, olive oil and salt and pepper until you have a smooth mixture.
- Peel and core pears, thinly slice them and sprinkle them with lemon juice.
- Peel and section the blood orange. (NOTE 1)
- Place the arugula in a bowl and mix with the dressing.
- Arrange the pear and orange wedges on top of the salad and sprinkle with the toasted pine nuts.
- Use a vegetable peeler and cut thin slices from the Pecorino Romano cheese and transfer to the salad bowl.
- Keep rest of the cheese shavings and serve alongside the salad.
Notes
- This post will show you how to peel and section a citrus; orange, grapefruit, lemon or lime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.