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Arugola, Pecorino, Pine Nut and Pear Salad

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2

INGREDIENTS PER 4 PEOPLE

Boiling water, 1 cup
Raisins, 3 tbsp
Fresh lemon juice, 1 tbsp
Ripe pears, peeled and thinly sliced, 2
Baby arugula, 5 oz.
Kosher salt, to taste
Freshly ground black pepper, to taste
Pecorino Romano, 4 oz.
Pine nuts, toasted, 3 tbsp
Aceto balsamico, 1/4 cup
Extra virgin olive oil, 1/2 cup

PROCEDURE

Combine water and raisins together in a bowl; let it rest for 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on four different salad plates; season with salt and pepper.

Garnish each plate with some of the pears and shaved pecorino on the top of each salad; sprinkle with raisins and pine nuts.

Thanks to: Jovina Cooks Italian

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