This is an exceedingly simple salad that pairs the sweetness of pears with the nutty flavor of Parmesan.
Ingredients
SERVINGS: 4 Serving(s)
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 (2- to 3-ounce) chunk Parmesan cheese
- 4 cups wild arugula
- 2 Bosc or Anjou pears or slightly underipe Bartletts
Preparation
In a salad bowl, combine the olive oil, vinegar, salt and pepper and mix well. With a vegetable peeler, shave long, wide ribbons from the chunk of cheese. You’ll need about 16 pieces.
Add the arugula to the bowl with the olive oil mixture, and turn well to coat. Place a mound of the dressed arugula on each of 4 salad plates.
Cut the pears in half lengthwise, and remove the seeds and core. Slice the pears lengthwise into thin pieces. Top the mounded arugula salad with alternating layers of sliced pears and strips of shaved Parmesan and serve immediately.
About this recipe
Adapted from La Vie Rustic—Cooking and Living in the French Style (Weldon-Owen, 2017)
