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Ingredients
3 ripe pears, peeled, cored and sliced
1 cup sliced fresh fennel bulb
¼ pound imported Italian Parmesan cheese, in slivers
⅓ cup chopped walnuts
Freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon lemon juice
4 tablespoons walnut oil
1 bunch arugula, rinsed, dried and stems removed
Nutritional analysis per serving (6 servings)
19 grams carbs; 13 milligrams cholesterol; 267 calories; 4 grams monosaturated fat; 9 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 5 grams fiber; 242 milligrams sodium; 9 grams protein; 11 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
- Step 1
Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
- Step 2
Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
- Step 3
Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.
Private Notes
Comments
Used baby spinach as I didn't have arugula. Delicious
Delicious. Used toasted hazelnuts and boxed arugula with a little radicchio. Accompanied penne with sausage and dried porcini from NYT.