Arugula and Pear Salad with Mascarpone and Toasted Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad was inspired by one we had in Rome that was made with Stracchino cheese, but we've used mascarpone, which makes an admirable and accessible substitute. (Stracchino, a springtime cheese, is difficult to find here, even in season.) Active time: 25 min Start to finish: 25 min Ingredients:
6 tablespoons extra-virgin olive oil |
3/4 cup walnuts (3 oz), coarsely chopped |
3/4 cup mascarpone cheese (6 oz) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons fresh lemon juice |
1 firm-ripe bartlett pear |
1/2 lb arugula, coarse stems discarded |
Directions:
1. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup.
2. Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.
3. Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing.
4. Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.
5. Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.
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