"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Arugula, pecorino, pine nut, and pear salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Arugula, pecorino, pine nut, and pear salad, by , is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Harbaugh

Category:
Category:

Ingredients:  
Ingredients:  
1 c boiling water
3 T currants
1 T lemon juice
2 ripe pears peel core thin slice
5 oz baby arugula
Salt and pepper
3 T pine nuts toasted
1/4 c. Balsamic
1/2 c. Olive oil

Directions:
Directions:
Add boiling water to currants for 20 min then drain.
Toss lemon juice to pears in bowl.
Arrange arugula on serving platter, season with salt and pepper. Top wit pears and shave pecorino over top. Sprinkle with currants and pine nuts. Whisk vinegar and oil, salt and pepper together and drizzle.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Inspired by Saveur: Italian Comfort Food

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

3W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!