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ARUGULA, PEAR and ASIAGO SALAD




Source of Recipe


Finedining


List of Ingredients




8 servings

8 cups Arugula, cleaned and trimmed
1 to 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 pear, peeled, cored and sliced (optional)
1/4 cup Asiago cheese, shaved or grated
3 tablespoons walnuts, toasted and coarsely chopped (optional)



Recipe



In a large bowl, toss Arugula with olive oil to lightly coat; add salt and pepper to taste. On individual salad plates, place the tossed Arugula,
piling as high as you can in the middle of the plate. Arrange pear slices
alongside the Arugula and top with shaved or grated Asiago cheese and sprinkle with toasted walnuts.

Wine recommendation: Pinot Grigio