Description
A fresh and tasty salad full of flavor
Ingredients
Scale
for the salad
- 6 cups baby arugula
- ~1/4 cup toasted walnuts
- 1 medium pear, sliced (you want a ripe, but firm pear)
- extra virgin olive oil
- ~2 tablespoons freshly grated parmesan cheese (shaved would work nicely, too)
for the dressing
- 1/8 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1/4 teaspoon minced garlic
- 1/8 teaspoon dry mustard
- salt and freshly ground black pepper, to taste
Instructions
Salad Preparation:
- To toast the walnuts, heat in a small pan over medium heat until they are fragrant and start to brown.
- Tim doesn’t like walnuts, so he got almonds instead.
- To grill the pears, first brush each slice with a small amount of olive oil on both sides. Then, place them on the grill over medium heat (350-450 degrees). Grill for just one minute per side. Be careful, as the pear slices will get mushy fast if you overcook them.
- We also had some grilled chicken breasts for dinner. We added the pears at the very end of their cooking time.
- Remove the pears from the grill and cut into strips to add to the salad.
Dressing Preparation:
In a small bowl, add all dressing ingredients and whisk until oil and vinegar are emulsified. You can also use a hand blender to help you with this if you prefer.
To Assemble the Salad:
On each plate, place some arugula leaves, walnuts, parmesan cheese, and pear strips. Drizzle with the vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 23g
- Sodium: 114mg
- Fat: 28.5g
- Carbohydrates: 32g
- Protein: 7g