Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

Name: Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)
Ingredients: 1 cup boiling water; 3 tbsp. raisins; 1 tbsp. fresh lemon juice; 2 ripe pears, peeled, cored, and thinly sliced; 5 oz. baby arugula; Kosher salt and freshly ground black pepper, to taste; 4 oz. Pecorino Romano; 3 tbsp. pine nuts, toasted; ¼ cup balsamic vinegar; ½ cup olive oil

Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere) was pinched from <a href="http://www.saveur.com/article/recipes/arugula-pecorino-pine-nut-and-pear-salad-rucola-con-pecorino-pignoli-e-pere" target="_blank">www.saveur.com.</a>

"Raisins add a subtle sweetness to this salad from the wine bar Enoteca l'Alchimista in Montefalco, Italy. Reconstituting the raisins in warm water before using them plumps the fruit and tenderizes it for a beautiful contrast to the crunchy, fresh ingredients in the salad. This recipe first appeared in our November 2014 issue with the story Taste of Umbria...."

INGREDIENTS

•

1 cup boiling water

•

3 tbsp. raisins

•

1 tbsp. fresh lemon juice

•

2 ripe pears, peeled, cored, and thinly sliced

•

5 oz. baby arugula

•

Kosher salt and freshly ground black pepper, to taste

•

4 oz. Pecorino Romano

•

3 tbsp. pine nuts, toasted

•

¼ cup balsamic vinegar

•

½ cup olive oil

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes