Arugula with Pear & Blue Cheese
Light and crisp with sweet notes.
Servings 6 servings
Ingredients
- 142 g Arugula That is the size of the packages where I shop
- 1 large Pear whatever is in season
- 1/2 C Radicchio Optional but adds nice colour and bitterness
- 1 C Candied Pecans with Turmeric See notes:
- 1/2 C Sultan Raisins
- 1/2 C Blue Cheese Use a dry one so it crumbles easier
- 1/2 C Pear Cider Vinaigrette or Vinaigrette or your choice
Instructions
- This is how I cut the Pear but anyway you want, just keep it visually interesting. I keep the skin on the Pear, cut it into quarters, core and slice into thin strips.
- Similar with the Radicchio, cut a chunk that's a 1/2 cups worth. Slice it into thin sheds similar to the way you might slice a Cabbage.
- If you are using the Candied Pecans with Turmeric great skip past here, if not give the Pecans a little toasting over low heat in a pan. Don't walk away from the pan, they can go from toasted to burnt very quickly.
- Before you get to tossing the salad set aside small portions of Blue Cheese, Raisins, Pear and Pecans for garnish later.
- Add the Arugula to a mixing bowl and add the Radicchio, Pecans, Raisins and give a quick toss. Add the Blue Cheese and lightly toss again.
- If you're serving in one bowl start by adding the Dressing and tossing the Salad again. Sprinkle the reserved garnish around the top and serve.
- If you're serving individual plates, start by repeating step 5 but don't add any dressing yet. Portion the Salad on to each plate, try to add some height to the Salad for more visual appeal.
- Add the reserved garnish and finally drizzle the Dressing over the top. The glistening of the Dressing will look yummy.Enjoy!!
Notes
You can find the Candied Turmeric Pecan recipe by doing a search. If you are not interested or don't have the time use toasted Pecans instead.
For a vegetarian option just change out the Blue Cheese to a vegetarian friendly one.