Best 2 Arugula And Pear Salad With Dijon Sherry Vinaigrette Recipes

Arugula and pear salad is a refreshing and flavorful side dish or light lunch that combines the peppery bite of arugula with the sweet crispness of pears. The addition of a Dijon sherry vinaigrette adds a tangy and nutty flavor, while crumbled blue cheese or goat cheese provides a creamy and salty contrast. This salad is a great way to showcase seasonal ingredients and can be easily customized to your liking.

Let's cook with our recipes!

ARUGULA AND PEAR SALAD

Arugula and Pear Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc or Anjou pear, thinly sliced
1 lemon
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Steps:

Toast nuts in small pan over medium heat until fragrant. Cool.
Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE

Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette image

Categories Salad Blender Fruit Leafy Green Onion Side Bake Thanksgiving Vegetarian Pear Arugula Fall Healthy Grape Shallot Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds seedless red grapes, stemmed
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2 tablespoons honey
12 ounces arugula (about 16 cups), tough stems removed
3 ripe pears, quartered, thinly sliced

Steps:

Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

Tips:

Choose fresh, ripe ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Choose fresh, ripe pears that are slightly firm to the touch. The arugula should be vibrant green and crisp.
Prepare your dressing in advance: This will allow the flavors to meld and develop. You can make the dressing up to a day ahead of time and store it in the refrigerator.
Toss the salad gently: Over-mixing can bruise the arugula and make the salad wilt. Toss the salad gently to evenly coat the leaves with the dressing.
Serve immediately: Arugula salad is best enjoyed fresh. Once it's been dressed, it will start to wilt, so serve it as soon as possible.

Conclusion:

This arugula and pear salad with Dijon sherry vinaigrette is a delicious and refreshing dish that's perfect for any occasion. The combination of sweet pears, peppery arugula, and tangy dressing is sure to please everyone at your table. So next time you're looking for a quick and easy salad recipe, give this one a try!