Arugula And Pear Salad

Recipe Ingredients

1/4 cup	59ml	Macadamias
1 teaspoon	5ml	Dijon mustard
		Sea salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Freshly-squeezed lemon juice
1/4 cup	59ml	Macadamia nut oil
1 tablespoon	15ml	Chopped chives
2		Small bunche small-leaf arugula - trimmed, washed, and dried well
2		Firm pears - peeled, cored (large)
1/2 cup	73g / 2.6oz	Crumbled Maytag blue cheese

Recipe Instructions

Heat the oven to 300 degrees. Spread the macadamias in a metal cake pan and toast 10 minutes. Cool, then chop into coarse chunks.

Combine the mustard, one-half teaspoon sea salt and several grinds of pepper in a small bowl. Whisk in the lemon juice, then the macadamia oil. Add the chives and whisk until emulsified. Taste and adjust the seasoning.

Toss the arugula with just enough dressing to coat lightly. (Reserve any remaining dressing for another use.) Arrange on 4 salad plates. Cut the pears into thin slices and divide among the plates. Sprinkle with the cheese and then with the macadamias and serve at once.

Source:
"The Los Angeles Times, 02-11-2004"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.