Arugula Salad with Grilled Pears, Pistachios and Ricotta Salata


  • 1 cup shelled pistachios
  • 4 large pears, peeled, cored, and halved
  • 2 tablespoons extra virgin olive oil
  • 4 (1/3-inch-thick) round slices ricotta salata or Greek manouri cheese
  • 8 cups trimmed, torn arugula leaves

  • For the dressing
    • 1/4 cup extra virgin olive oil
    • 4 tablespoons honey
    • 4 tablespoons balsamic vinegar
    • 2 tablespoons fresh orange juice
    • 1 teaspoon chopped fresh thyme
    • 1/2 teaspoon crushed pink peppercorns
    • Salt and freshly ground black pepper to taste


    Grilled Fruit Is A Newcomer To The Traditional Mediterranean Table. This Dish Was Inspired By A Friend And Chef, Nena Ismirnoglou, And Then...

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