Arugula Salad with Chanterelles, Pears, Parmesan, and Cider Vinaigrette


  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons minced shallot
  • 7 tablespoons extra-virgin olive oil
  • 1/2 pound fresh chanterelles (preferably small; halved if large)
  • 1 very firm Bartlett pear
  • 6 ounces baby arugula
  • 1 (1/3-pound) piece Parmigiano-Reggiano
  • Description

    In A Large Menu, The Salad Is Often Served After A Number Of Hearty Dishes, So The Portions Are Scaled Down. For A Smaller Meal, This Amount...

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