Arugula, Pear and Parmesan Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking. Ingredients:
3 ripe pears, bartlett |
2 teaspoons lemon juice |
3 tablespoons hazelnut oil or 3 tablespoons walnut oil |
4 ounces arugula |
3 ounces parmesan cheese |
fresh ground black pepper |
blue cheese (optional) |
chopped walnuts (optional) |
Directions:
1. Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
2. Combine the nut oil with the pears. Add the arugula leaves and toss.
3. Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
4. You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.
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