Arugula, Pear & Orange Salad
Served on toasted bread, this Arugula, Pear & Orange Salad will offer a fruity sweetness with contrasting salty and bitter tones. Great for lunch, an appetizer or a light meal.
Ingredients
- 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
Calories: 466kcalCarbohydrates: 35gProtein: 9gFat: 34gSaturated Fat: 7gSodium: 269mgFiber: 6gSugar: 22g