"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Arugula and Pear Salad Recipe

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This recipe for Arugula and Pear Salad, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Kuchenberg
Added: Sunday, March 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T maple syrup
1 tsp Dijon mustard
1 T red wine vinegar
1/2 tsp kosher salt
1/8 tsp black pepper
2 T extra virgin olive oil
8 c Arugula leaves
1 pear, unpeeled, thin sliced
1/2 c blue cheese

Directions:
Directions:
In a small bowl, whisk together maple syrup, mustard, vinegar and salt and pepper. Slowly add oil while whisking constantly. Arrange arugula, pears and cheese on individual plates and drizzle vinaigrette. You can make this a warm salad by heating vinaigrette for a minute over medium heat and substituting spinach for arugula. Serves 4.

Number Of Servings:
Number Of Servings:
4

 

 

 

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