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Pear and Arugula Salad Recipe

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This recipe for Pear and Arugula Salad is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 recipe Lemon Vinaigrette, recipe below
2 red Bartlett pears
12 cups arugula (about 8 oz.)
1/3 cup dry roasted, salted sunflower kernels
2 oz. Parmesan cheese, shaved
Shredded lemon Peel (optional)
Directions:
Directions:
1. Prepare Lemon Vinaigrette. Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.
2. Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing. Cover and refrigerate remaining vinaigrette up to 1 week. Makes 8 servings.
Lemon Vinaigrette: In bowl combine 1 tablespoon lemon peel, 1/3 cup lemon juice, 1 teaspoon sugar, and 1/2 teaspoon kosher salt. Gradually whisk in 3/4 cup extra virgin olive oil.
Make Ahead: Prepare Lemon Vinaigrette as directed. Refrigerate, covered, up to 1 week. To serve, bring to room temperature.

 

 

 

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