Name: Arugula Salad with Pears and Asiago / L’Insalata Rucola e Pera
Ingredients: 2 tablespoons chopped walnuts, toasted; 3 cups washed arugula leaves, torn into bite size pieces; 2 ripe pears, peeled, cored and sliced or diced*; 1/2 cup Parmigiano Reggiano cheese in small bits; 1/3 cup extra virgin olive oil; 2 tablespoons white balsamic orwhite cider vinegar; 2 tablespoons honey; Salt to taste

Ingredients

2 tablespoons chopped walnuts, toasted
3 cups washed arugula leaves, torn into bite size pieces
2 ripe pears, peeled, cored and sliced or diced*
1/2 cup Parmigiano Reggiano cheese in small bits
1/3 cup extra virgin olive oil
2 tablespoons white balsamic orwhite cider vinegar
2 tablespoons honey
Salt to taste

Directions

Toast the walnuts in a small non-stick pan until fragrant; cool and set aside.
In a bowl combine the arugula leaves, pears and cheese; toss to combine.
In a small bowl combine the olive oil, vinegar, honey and salt; whisk ingredients to create an emulsion; pour over salad and toss to combine. Serve with nuts sprinkled over the top.
*Putting the prepared pear pieces in a bowl and coating them with lemon juice will keep the fruit from turning brown upon exposure to air.

This recipe was featured on Season 29 - Episode 2923.