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Pear and Arugula Salad with Honey Vinaigrette

A refreshing and elegant salad balancing peppery arugula, sweet pears, salty Parmesan, and crunchy pine nuts with a thick, tangy honey vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 5 ounces fresh Arugula approx. 5 cups
  • 2 medium ripe Pears Bosc or Anjou, thinly sliced
  • 0.5 cup Shaved Parmesan Cheese
  • 0.25 cup Pine Nuts lightly toasted
For the Honey Vinaigrette
  • 0.25 cup Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice freshly squeezed, or white wine vinegar
  • 1 tbsp Honey
  • 1 tsp Dijon Mustard
  • 0.5 tsp Fine Sea Salt
  • 0.25 tsp Freshly Ground Black Pepper

Equipment

  • Small mixing bowl or jar
  • Large serving bowl
  • Small frying pan (for toasting nuts)

Method
 

  1. Toast pine nuts in a dry pan over medium-low heat for 3-5 minutes until golden and fragrant. Set aside to cool.
  2. Thinly slice the pears. Toss with a splash of lemon juice to prevent browning if not using immediately.
  3. Prepare the Vinaigrette: In a jar or small bowl, whisk or shake the lemon juice (or vinegar), honey, Dijon mustard, salt, and pepper until combined.
  4. Slowly drizzle in the olive oil while continuously whisking until a thick, cohesive, and viscous dressing forms. Taste and adjust seasoning.
  5. In a large bowl, gently place the arugula. Drizzle 2/3 of the vinaigrette over the greens and toss gently until lightly coated.
  6. Arrange the dressed arugula on a serving platter or individual plates. Top with the thinly sliced pears, shaved Parmesan, and toasted pine nuts.
  7. Serve immediately and enjoy the perfect balance of flavors!

Notes

For a crunchier texture, ensure pears are ripe but firm. For a vegan option, substitute honey with maple syrup and Parmesan with toasted, salted pepitas.