Tuesday, December 24, 2013

Pear & Toasted Walnut Salad with Arugula

Since my boyfriend flew home for Christmas this week, we decided to host our own mini Christmas before he left. This included, but was not limited to shrimp appetizers, opening a plethora of gifts, Andrew spoiling me by making me dinner with his own chosen recipe or fresh salmon and a this crisp salad, cigars, wine, and hickory smoked chocolate bacon squares. It's hard to pick a favorite part of the day, since I so gratefully received a top of the line juicer and a gorgeous cake tray that I had fallen in love with months ago in Connecticut. But this salad was definitely in the top 3. Simple to assemble, and minimal ingredients, this salad was light, refreshing, and had all of the perfect elements for a quaint dinner. 

Pear & Toasted Walnut Salad with Arugula


  • 1 package arugula, washed and dried
  • 2 ripe pears, thinly sliced, then cut into halves (should make semi-square shapes)
  • 1/2 cup walnuts, toasted and chopped
  • 1 (4-oz.) package crumbled goat cheese
  • juice of 1 lemon
  • 1 tbsp. extra virgin olive oil
  • lemon pepper to taste
In a large serving bowl, toss together the arugula, the chopped pears, the walnuts, and the crumbled goat cheese.

In a small bowl, whisk together the lemon juice, oil, and lemon pepper. Pour over the salad, Toss to combine. Serve cold. 

*To toast walnuts, just heat in a small skillet over medium heat. Tossing occasionally, until fragrant. Be careful not to burn them

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