Arugula and Pear Salad

Name: Arugula and Pear Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2x ripe but firm Bosc pears, halved, cored, and cut into 1/4 slices; 1 tablespoon sugar; 1 tablespoon unsalted butter; 2 quarts (8oz) arugula, mizuna, or watercress, washed and dried; 2 ounces Parmigiano-Reggiano shaved with a vegetable peeler into slivers; Kosher salt and black prepper; 1/2 cup sharp balsamic-soy vinaigrette

This Arugula and Pear Salad combines ripe Bosc pears, fresh greens, shaved Parmigiano-Reggiano, and a balsamic-soy vinaigrette for a straightforward and tasty dish.

VEGETARIANQUICK SALADSTOVETOPDINNER

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Ingredients

Serves/makes 4

Pears

2x ripe but firm Bosc pears, halved, cored, and cut into 1/4 slices
1 tablespoon sugar
1 tablespoon unsalted butter

Salad

2 quarts (8oz) arugula, mizuna, or watercress, washed and dried
2 ounces Parmigiano-Reggiano shaved with a vegetable peeler into slivers
Kosher salt and black prepper
1/2 cup sharp balsamic-soy vinaigrette

Instructions

1.
Toss the pear slices with the sugar in a medium bowl until evenly coated. Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foaming subsides. Add the pear slices in a single layer and cook, shaking the pan gently, until browned on the first side, about 1 minute. Carefully flip the slices with a thin flexible offset spatula and continue cooking until the second side is browned, about 1 minute longer. Slide the pears onto a large plate and allow to cool for 5 minutes
2.
Combine the pears, arugula, cheese, a pinch of salt, a few cracks of pepper, and the vinaigrette in a large bowl and gently toss with clean hands until evenly coated. Serve immediately.