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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 or white cider vinegar

2 tablespoons honey

Salt to taste


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 is featured on show 2923 – Artistic Salads.


  1. Cecilia's avatar


    It’s so yummy, delicious. And so nice for the culinary to give to your family. Your a great!!! Cook.πŸ˜„πŸ‘πŸ’•πŸ’•β€οΈπŸŒΉπŸŒΉπŸ™

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