Salad of Pears And Parmesan Cheese

By Florence Fabricant

Published October 1, 1994

Total Time
20 minutes
Rating
4(23)
Comments
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Featured in: FOOD; Roquefort or Mascarpone, Cheese Agrees With Pears

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Ingredients

Yield:6 servings

  • 4 ripe but firm Bartlett or Bosc pears

  • 4 tablespoons white-wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons walnut oil

  • 2 bunches arugula, rinsed, dried, heavy stems removed

  • ¼ pound Italian Parmesan cheese, shaved

  • ⅓ cup coarsely chopped toasted walnuts

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

25 grams carbs; 13 milligrams cholesterol; 303 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 6 grams fiber; 245 milligrams sodium; 10 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.

  2. Step 2

    Mix the remaining vinegar with the oils and set aside.

  3. Step 3

    Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.

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Ratings

4 out of 5
23 user ratings
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Comments

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Mike Zatouroff

This is delicious ...and with prosciutto on the side .. next time will pack more pears tightly together so that the cheese stays on the pears and does not melt back onto the dish !

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