Arugula And Pear Salad Recipe

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Arugula and Pear salad

jo carter


I found this recipe in a magazine a while ago, and decided to serve this at one of my many dinner parties. My husband raved about this one. The warm pears, peppery arugula and gorgonzola cheese went perfectly together.

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30 Min


No-Cook or Other


1/4 c
olive oil
2 Tbsp
balsamic vinegar
1/4 tsp
2 slice
pancetta about 1/2 inch each, diced
2 medium
pears, firm and ripe, cored and thinly sliced
7 c
8 slice
red onion thinly sliced and seperated into rings
1/4 c
pine nuts, toasted
2 oz
gorgonzola cheese, crumbled
freshly ground black pepper, optional

Directions Step-By-Step

Dressing: combine olive oil, balsamic vinegar and salt. Mix well. Set aside.
In a large skillet, cook pancetta until crisp. Put on paper towel to drain. In the same skillet and in the drippings from the pancetta, add pear slices and cook 5-7 minutes or until lightly browned and tender, stirring occasionally. Keep warm.
In a large bowl, combine arugula, onion slices and dressing. Gently toss to coat.
Divide the arugula mixture among six plates. Arrange pear slices on top. Sprinkle with pancetta, pine nuts and gorgonzola cheese. If desired, sprinkle with freshly ground black pepper.

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: Italian
Other Tag: Quick & Easy