BVR: Arugula, Pear, and Walnut Salad

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* Exported from MasterCook Mac *

 

Arugula, Pear, and Walnut Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 6 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 large bunch arugula (or 2 small, tough stems removed) --

washed and dried

1 ounce fresh, mild goat cheese like Montrachet --

crumbled

-- about 1/4 cup

6 walnuts (6 to 8) -- shelled  

1 large pear (or 2 small ones, ripe but firm) --

peeled & sliced

-- such as Bosc, Comice or Anjou

-- Dressing --

2 teaspoons balsamic vinegar

1 tablespoon sherry vinegar (or red wine vinegar)

salt and freshly ground pepper -- to taste

1 small garlic clove (optional) -- minced or pressed

1/2 teaspoon Dijon mustard

2 tablespoons walnut oil

2 tablespoons olive oil

 

1

Toss together the arugula, goat cheese, walnuts and pears.

2

To make the dressing, mix together the vinegars, salt, garlic, mustard,

and oils. Combine well.

3

Toss the dressing with the salad and serve.

 

Advance preparation: The dressing will keep for several hours, in or out

of the refrigerator. The arugula, washed and dried, will keep for a

couple of days if sealed in a plastic bag and refrigerated.

 

Makes 6 to 8 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 80 Calories; 9g Fat (99% calories

from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 5mg Sodium

 

NOTES : Pear and goat cheese make a delicious marriage with arugula and

walnuts. The sweetness of the pear contrasts beautifully with the

tartness of the arugula. This is a great winter salad.

 

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