Italian cuisine · Salads & Mezze

Arugula, Pear and Pecorino Salad

Peppery arugula with sweet pear wedges, shaved pecorino and a dressing of balsamic and olive oil.

Ingredients · for 4 servings

• 100 g arugula
• 2 firm pears
• 100 g pecorino
• 3 tbsp balsamic vinegar
• 5 tbsp olive oil
• 1 tsp honey
• 40 g walnuts
• Salt, pepper

Instructions

1. Sort through the arugula, remove coarse stems, wash briefly and spin thoroughly dry so the dressing clings.
2. Toast the walnuts in a dry pan over medium heat for 3 min., until fragrant, and then chop them coarsely.
3. Stir the balsamic vinegar, honey, salt and pepper together until the honey dissolves, then slowly whisk in the olive oil until the vinaigrette binds lightly.
4. Wash the pears, quarter them, cut out the core and slice them into thin wedges only shortly before serving so they don't brown.
5. Arrange the arugula and pear wedges loosely on a platter and drizzle with the vinaigrette, without crushing the salad.
6. Shave the pecorino over it in broad curls with a peeler, sprinkle on the walnuts and serve immediately.