arugula and pear salad

★★★★★ 1 Review
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By jo carter
from fortmyers, FL

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.

serves 6
prep time 30 Min
method No-Cook or Other

Ingredients For arugula and pear salad

  • 1/4 c
    olive oil
  • 2 Tbsp
    balsamic vinegar
  • 1/4 tsp
  • 2 slice
    pancetta about 1/2 inch each, diced
  • 2 md
    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

How To Make arugula and pear salad

  • 1
    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.