Sure! Here’s a detailed recipe for an Arugula, Pear, and Cheese Salad with precise measurements and steps:
Arugula, Pear, and Cheese Salad
Ingredients:
- 4 cups fresh arugula (about 120 grams)
- 1 ripe pear (such as Bartlett or Anjou), thinly sliced
- 1/2 cup crumbled blue cheese (about 75 grams) or goat cheese
- 1/4 cup walnuts or pecans, toasted (about 30 grams)
- To toast nuts: Place in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden and fragrant.
- 1/4 cup dried cranberries or pomegranate seeds (optional, about 40 grams)
- 2 tablespoons extra-virgin olive oil (about 30 ml)
- 1 tablespoon balsamic vinegar (about 15 ml)
- Salt and freshly ground black pepper, to taste
Instructions:
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Prepare the Ingredients:
- Rinse the arugula under cold water and pat it dry with a paper towel or use a salad spinner.
- Slice the pear thinly, removing the core and seeds.
- If using walnuts or pecans, toast them in a dry skillet over medium heat for about 5 minutes, stirring occasionally to prevent burning.
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Combine the Salad:
- In a large mixing bowl, add the arugula, sliced pear, crumbled blue cheese or goat cheese, and toasted nuts. If using, add the dried cranberries or pomegranate seeds for extra flavor and color.
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Make the Dressing:
- In a small bowl or jar, combine the olive oil, balsamic vinegar, a pinch of salt, and a few cracks of black pepper.
- Whisk together until emulsified, or shake well if using a jar.
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Dress the Salad:
- Drizzle the dressing over the salad mixture. Start with about half of the dressing, and toss gently to combine. You can add more dressing to taste.
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Season and Serve:
- Taste the salad and adjust the seasoning with more salt and pepper if needed.
- Serve immediately on individual plates or as a shared dish.
Tips:
- For added flavor, consider adding thinly sliced red onions or a sprinkle of fresh herbs like basil or mint.
- This salad pairs wonderfully with grilled chicken or shrimp for a more substantial meal.
Enjoy your exquisite snack!
