Asiago Arugula Pear Salad
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- For the dressing:
- ⅓ cup olive oil
- ¼ cup white balsamic vinegar
- 1-2 teaspoons pure maple syrup (or cane sugar)
- 1 teaspoon dijon mustard
- 1 garlic clove, finely minced
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- For the salad:
- 6 to 8 cups baby arugula
- 1 to 2 Asian pears, cut into matchsticks
- ⅓ cup toasted sliced or slivered almonds
- ½ cup shaved asiago or manchego cheese (about 1.5 ounces)
- 1 avocado, sliced or diced
- 5 leaves fresh basil, julienned
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Preparation
Step 1
Add all the dressing ingredients to a mason jar or a small bowl: olive oil, white balsamic vinegar, maple syrup, dijon mustard, garlic, salt, and black pepper. Shake in the jar or whisk well in the bowl to emulsify.
Step 2
Wait to dress the salad until ready to serve. Add the arugula and pear to a large bowl and add in half of the dressing. Using tongs, gently toss the salad until the greens are well coated.
Step 3
Add the toppings: If serving immediately, transfer the salad to a serving platter, if desired, then top with the toasted almonds, asiago cheese, avocado slices, and fresh basil. Drizzle the salad with the extra reserved dressing, or allow guests to drizzle a little extra on themselves. Season with a little salt and pepper, to taste. Salad is best enjoyed immediately due to the fresh ingredients. Serves 4 as a main, 6 as a side.
Step 4
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