Arugula Salad With Pears Oven Dried Grapes And Roasted Shallot Vinaigrette Recipes

ARUGULA AND ROASTED PEAR SALAD

Arugula and Roasted Pear Salad image

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Provided by Ellen Ecker Ogden

Categories Salad Fruit Leafy Green Appetizer Roast Vegetarian Pear Arugula Fall Party Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 15

Ingredients

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

Steps:

1. Preheat the oven to 400°F.
2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

ARUGULA AND PEAR SALAD

Arugula and Pear Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

2 teaspoons olive oil
2 teaspoons sherry vinegar
4 ounces arugula
1/2 large ripe pear

Steps:

Whisk oil and vinegar together in a serving bowl.
Wash and trim stems from arugula; dry and add to bowl.
Wash and dry pear, cut into small cubes and stir in.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 7 grams

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