This is my go-to salad this summer. So simple and so good. The bitter arugula plays so well off the sweet pear, salty parmesean, walnuts and lemony dressing. I will often toss this all in a big white bowl and it gets nibbled on before a meal and polished off at the end. This is how salads should taste to me, hearty, satisfying with every mouthful leaving you wanting another. Salad pairs well with any grilled meats, or as a standalone lunch with a poached egg on top too. Hope you love it as much as I do.
arugula pear walnut parmesean salad
Ingredients for the lemon dressing:
4 tbsp olive oil
juice of one lemon
1 and 1/2 tbsp honey
1/2 tsp dijon mustard
salt and pepper to taste
Ingredients for the salad:
2 large handfuls baby arugula
1/3 cup chopped walnuts
parmesean peels (use a potato peeler) to taste (I like A LOT)
1 small ripe pear cut into slivers
Whisk the dressing together. Mix the salad ingredients. Toss and serve. Bonus points! Dressing can be added 30 minutes before serving with no fear of wilting. Recipe serves two as a main, or four as a side.