My mom made this salad as part of our first course on Thanksgiving. There was a lot of dressing leftover, so she made it again on Saturday as part of our dinner. There were no complaints--I think this salad is a new family favorite! I'll definitely be making this as a nice change of pace from our standard spinach salads.
Pear and Arugula Salad
from Better Homes and Gardens (November 2009 issue)
Ingredients:
-1 recipe Lemon Vinaigrette, below-2 red Bartlett pears
-12 cups arugula (8 0z.)
-1/3 cup dry roasted, salted sunflower kernels
-2 oz. Parmesan cheese, shaved (1/4 cup)
-Shredded lemon peel (optional)
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.
Lemon Vinaigrette:
In a 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.
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