|A very refreshing and scrumptious salad...|
Prep: 10 Mins. |
Stand: 5 Mins.
Posted by Sandra
2 cups arugula, roughly torn
1 fresh pear, cored, cut into quarters, and shaved with a peeler (or thinly sliced)
2 tablespoons dried cranberries
1 tablespoon light olive oil
2 teaspoons red wine vinegar
1 teaspoon lemon juice
2 teaspoons honey
2 tablespoons parmesan cheese, grated
2 tablespoons pine nuts, toasted
kosher salt and ground pepper, to taste
In a medium bowl, whisk the olive oil, red wine vinegar, lemon juice and honey until emulsified. Add the arugula, shaved pear, and dried cranberries; gently tossing to combine. Let stand 5 minutes for flavors to meld.
Place the pine nuts into a small dry skillet over medium heat, and toast until fragrant and lightly browned, for about 3 minutes.
Arrange salad evenly amongst 2 serving plates, and top equally with toasted pine nuts, parmesan cheese, and then sprinkle each with desired amount of kosher salt, and ground pepper.
Tip: I always have a variety of nuts in my freezer to have on hand, and freezing them keeps them from spoiling because they contain a lot of oils.