Arugula and Pear Salad With Honey Thyme Vinaigrette


2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon shallot, minced
1/4 cup olive oil
1/2 teaspoon fresh thyme leaves
1/4 teaspoon salt
Freshly-ground black pepper to taste
1 firm ripe Anjou pear, sliced
4 cups chilled baby arugula - (packed)
1/2 cup walnuts or pecans
2/3 cup crumbled Gorgonzola cheese


Place the honey, lemon juice, shallot, oil, thyme, salt and pepper to taste in a small dish. Stir well. (This can be made several hours ahead and kept at room temperature.)
To serve, split pear in half lengthwise, core and cut into long thin slices. Toss the pear slices in 1 tablespoon of the vinaigrette; set aside.
Place the arugula in a large bowl. Add the remaining vinaigrette to the bowl. Gently toss until the leaves are coated. Add walnuts and all but 2 tablespoons of the cheese. Toss to mix. Taste; adjust the seasoning.
Divide the salad among 4 chilled plates; mound attractively. Arrange the pear slices on the greens and sprinkle with the remaining cheese. Serve immediately.


4.0 servings


Tuesday, December 1, 2009 - 10:22pm


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