Arugula And Roasted Pear Salad With Walnuts And Parmesan Cheese


Roasted Pears
4 Firm Anjou pears or Bartlett pears (about 2 pounds)
1 tablespoon Unsalted butter , melted
2 tablespoons Granulated sugar
For Salad
1 1/2 tablespoons Extra-virgin olive oil
2 teaspoons White wine vinegar
1/2 teaspoon Table salt
Ground black pepper
2 bunches Arugula , stems removed, washed, dried, and torn into bite-sized pieces (about 7 cups)
4 ounces Parmesan cheese , shaved into thin strips with vegetable peeler
1 cup Walnuts , chopped coarse and toasted in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes


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