Salad: Italy – Insalata di rucola, noci tostate e pere con vinaigrette allo sherry

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 4 cups (4 oz / 115 g) packed fresh arugula
- 2 ripe but firm pears (Bosc or Comice), cored and thinly sliced
- 3/4 cup (75 g) walnut halves, toasted and roughly chopped
- 2 oz (55 g) Parmigiano-Reggiano, shaved
- 2 tbsp (30 ml) sherry vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 small shallot, finely minced (about 1 tbsp / 15 g)
- 1/4 tsp (1.5 g) fine sea salt, plus more to taste
- 1/4 tsp (1.5 g) freshly ground black pepper, plus more to taste
- Flaky sea salt for finishing (optional)

Instructions

1. Step 1 Toast the walnuts in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, about 4–5 minutes; transfer to a plate to cool. In a small bowl or jar whisk (or shake) together the sherry vinegar, Dijon, honey, minced shallot, salt and pepper until combined, then slowly whisk in the olive oil to emulsify; taste and adjust seasoning. Core and thinly slice the pears and shave the Parmigiano-Reggiano.
2. Step 2 In a large bowl combine the arugula, sliced pears and toasted walnuts. Drizzle with enough sherry vinaigrette to lightly coat (start with about 2–3 tbsp / 30–45 ml and add more as desired), toss gently to combine, then arrange on plates, scatter the Parmigiano shavings on top, finish with a crack of black pepper and flaky sea salt if using, and serve immediately.