Served on toasted bread, this Arugula Pear Orange and Pecorino Salad will offer a fruity sweetness with contrasting salty and bitter tones. Great for lunch, an appetizer or a light meal.
2pearssweet and ripe
salt and pepper
1.5 ouncesPecorino Romano Cheeseshavings
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 the orange in the following way. Use a sharp knife and cut off the ends. Then carefully cut downwards, following the curve of the fruit and remove skin and pith. Start thin and see how thick the skin is. Adjust for the next cuts.
Place the 'naked' orange in your hand and cut out the wedges, the individual parts, by slicing parallel to the membranes.
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.