Arugula Salad with Pears and Asiago / L'Insalata Rucola e Pera

Serves 4


  • 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


  1. Toast the walnuts in a small non-stick pan until fragrant; cool and set aside.
  2. In a bowl combine the arugula leaves, pears and cheese; toss to combine.
  3. 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.
  4. *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.

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It’s so yummy, delicious. And so nice for the culinary to give to your family. Your a great!!! Cook.😄👍💕💕❤️🌹🌹🙏

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