This delicious salad recipe I found on the Saveur web site. It is from the wine bar Enoteca l'Alchimista in Montefalco, Italy. If you like arugula, you're bound to appreciate the added flavors that enhance this salad. Serve with a crusty warmed bread.
Serves four
Serves four
- 1 cup boiling water
- 3 tbsp. raisins
- 1 tbsp. fresh lemon juice
- 2 ripe pears, peeled, cored and thinly sliced
- 5 oz. baby arugula
- salt and pepper to taste
- 4 oz. Pecorino Romano or Parmesan
- 3 tbsp. pine nuts, roasted
- 1/4 cup balsamic vinegar
- 1/2 olive oil
Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter; season with salt and pepper. Top with pears and shave pecorino over top; sprinkle with raisins and the pine nuts. Whisk balsamic, salt and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; drizzle dressing over salad.
