Arugula with Pears, Pecans, Parmesan and Balsamic Vinaigrette


For the vinaigrette:
1 tablespoon finely chopped shallots
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt to taste
freshly ground black pepper
For the salad:
6 cups arugula, washed and torn into bite-size pieces
4 pears, cored and sliced (peeling is optional)
1 tablespoons chopped pecans
2 teaspoons freshly grated Parmesan cheese


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