This recipe came from a gourmet group that we were in many years ago. I think the host may have gotten the recipe from a website called Fine Dinings. The website features gourmet recipes and tips for entertaining. At any rate this is a tasty salad that we often serve in a martini glass. With the salad piled high in the martini glass and a bread-stick used as a swizzle, it makes an elegant presentation.
Ingredients: (8 servings)
8 cups baby arugula, cleaned and trimmed
1-2 TBSP extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 Pear, peeled cored and sliced (sometimes, depending on size, we use more than one pear)
1/4 Cup Grated Asiago cheese
3 TBSP toasted walnuts- coarsely chopped
Preparation:
In a large bowl toss the arugula with the olive oil to coat. Add salt and pepper to taste. Place the tossed arugula on 8 individual salad plates, piling as high as you can in the middle of the plate. Alternatively, use martini glasses for a more dramatic presentation. Arrange pear slices on the arugula and top with the grated Asiago and toasted walnuts. Serve this with a crisp Pinot Grigio for a very elegant and refreshing salad course.
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