Arugula And Pear Salad With Parmigiano-Reggiano And Sharp Balsamic-Soy Vinaigrette

Introducing a delectable Arugula and Pear Salad with Parmigiano-Reggiano and Sharp Balsamic-Soy Vinaigrette. This salad recipe takes a basic green salad to the next level by combining peppery arugula with the sweet and caramelized flavors of slightly underripe Bosc pears. To add contrast, we introduce slivers of savory Parmigiano-Reggiano, creating a delightful balance of flavors and textures.

SERVES 4

INGREDIENTS:

• 2 ripe but firm Bosc pears, halved, cored, and cut into ¼-inch slices
• 2 tablespoons sugar
• 1 tablespoon unsalted butter
• 2 quarts (about 8 ounces) baby arugula, mizuna, or watercress, washed and dried
• 2 ounces Parmigiano-Reggiano, shaved with a vegetable peeler into slivers
• Kosher salt and freshly ground black pepper
• ½ cup Sharp Balsamic-Soy Vinaigrette (recipe follows)

INSTRUCTIONS:

1. Toss the pear slices with sugar in a medium bowl until evenly coated.
2. Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foaming subsides.
3. Add the pear slices in a single layer and cook, shaking the pan gently, until browned on the first side, about 1 minute.
4. Carefully flip the slices with a thin flexible offset spatula and continue cooking until the second side is browned, about 1 minute longer.
5. Slide the pears onto a large plate and allow to cool for 5 minutes.
6. Combine the pears, arugula, Parmigiano-Reggiano, a pinch of salt, a few cracks of pepper, and the vinaigrette in a large bowl.
7. Gently toss with clean hands until evenly coated.
8. Serve immediately.

SHARP BALSAMIC-SOY VINAIGRETTE

MAKES ABOUT 1 CUP

INGREDIENTS:

• 3 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 4 teaspoons Dijon mustard
• 1 small shallot, minced or grated on a Microplane (about 1 tablespoon)
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
• ½ cup canola oil
• ¼ cup extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Combine all the ingredients in a small container or squeeze bottle.
2. Seal the container and shake vigorously until emulsified.
3. The vinaigrette will keep in the refrigerator for up to 3 months; shake vigorously before using.

This delightful Arugula and Pear Salad with Parmigiano-Reggiano and Sharp Balsamic-Soy Vinaigrette is the perfect blend of flavors and textures. The sweet caramelized pears complement the peppery arugula, while the creamy and nutty Parmigiano-Reggiano adds a luxurious touch. The tangy and savory vinaigrette ties everything together, making each bite a burst of deliciousness. Whether served as a light lunch or as a refreshing side, this salad is sure to impress with its simplicity and elegance. Enjoy the delightful combination of flavors in this delightful spring salad!