Pears are my favorite fall to winter fruit, and this Pear and Arugula salad is bitter, sweet, salty and super robust. It’s so flavorful that it can be a meal on it’s own.
Cook time 15 minutes /Serves 4
2/3 cup nuts walnuts
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 ripe pears Anjou or Bartlett
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)
- Preheat oven to 350 degrees. Spread the walnuts on a cookie sheet in a single layer. Bake, shaking tossing occasionally, until the walnuts are toasted and fragrant, about 7 to 10 minutes. Let the walnuts cool, and then coarsely chop.
- Trim the stems of the arugula. Wash and dry the leaves.
- Whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few dropsWant to get Glowing? Then start steaming! What does weekly steaming do for your face? The answer is Oh…so much! It’s cleansing, promotes circulation, provides hydration, helps your skin to better absorb skin care products, promotes collagen and elastin, and the list goes on. There are many ways to steam but several months ago I invested in @drdennisgross mini facial steamer and it was worth every penny. Weekly steaming combined with a Sunday ritual of at home facials, has proven effective and I am seeing wonderful results. Be Well and Click link in Bio for tips on adding steaming / at home facials to your wellness routine. and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
- Halve and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.