Monday, June 21, 2010
Arugula Salad with Pear and Walnuts
2 tablespoons minced shallot # 631531
3 tablespoons vegetable broth # 5304829
3 tablespoons extra-virgin olive oil # 4350138
1 1/2 tablespoons balsamic vinegar # 294827
1/2 teaspoon Dijon mustard # 4537593
1/4 teaspoon salt or to taste # 773473
Freshly ground pepper to taste # 950115
1/2 cup chopped walnuts # 9327891
2 firm red Bartlett pears # 3025186
5 cups butterhead lettuce (Bibb or Boston) # 8641615
4 cups arugula, washed and dried # 7074271
1. To prepare dressing, whisk shallots, broth, oil,
vinegar, mustard, salt and pepper in a small bowl.
2. To prepare salad, toast walnuts in a small dry skillet
over medium-low heat, stirring constantly, until
fragrant, 2 to 3 minutes. Transfer to a small bowl and
3. Just before serving, cut pears into 16 slices each.
Place in a large bowl. Spoon on 1 tablespoon of the
dressing and toss to coat. Add lettuce, arugula and the
remaining dressing; toss well. Divide among 8 plates.
Top with walnuts.