Arugula, with Pecorino, Pinenuts, and Pears

For a recent Italian brunch I hosted, I opted for a different salad and very glad I did as it was quite delicious. The recipe from Saveur is conveniently the name of this dish. A new go-to for certain that also looks nice spread across a platter rather than mixed in a bowl

Arugula with Pecorino, Pine Nuts, and Pears

  • 1 c. boiling water
  • 1/4 c. raisins
  • 1/4 c. balsamic vinegar
  • 1/2 c. olive oil
  • Salt & pepper
  • 1 T. lemon juice
  • 2 ripe pears, thinly sliced into similar triangle shape as Pecorino
  • 5oz. arugula
  • 4 oz. Pecorino, cut into similar triangle shape as pears
  • 3 T. toasted pine nuts
  1. Combine water and raisins. Allow to sit for 20 minutes and drain.
  2. Toss pears in a bowl with lemon juice. Set aside.
  3. Toast pine nuts and set aside.
  4. Combine balsamic vinegar, olive oil, salt, and pepper. Toss arugula with enough (not all) of this mixture to your liking. Reserve extra liquid.
  5. Spread arugula across the bottom of a platter. Top with pears, Pecorino, raisins, and pine nuts.
  6. Drizzle with a little extra dressing.
  7. Serve immediately.


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