Arugula Pear Salad with Parmesan Vinaigrette
This pear and arugula salad is layered with crisp fennel, toasted almonds and dressed in a bright lemon parmesan vinaigrette.
Servings: 4 servings
Calories: 512kcal
Equipment
Ingredients
Arugula Pear Salad
- 4 cups baby arugula
- 1 red Anjou pear chopped into ½ inch cubes
- 1 small fennel sliced thin
- ½ cup slivered almonds
- Shaved Parmesan
Parmesan Vinaigrette
- ¾ cup olive oil
- ¼ cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Make the Parmesan Vinaigrette. Add the olive oil, grated parmesan cheese, lemon zest and juice and salt and pepper to a bowl and whisk to combine. Alternatively, add the ingredients to a mason jar and shake until emulsified.
- Assemble the Salad. To a bowl, add the arugula, chopped pear, sliced fennel and toasted almonds and pour half of the vinaigrette over the salad.
- Gently toss the salad together so all of the salad is lightly coated with the vinaigrette and add more dressing, if desired.
- Garnish with shaved Parmesan cheese and serve immediately.
Video
Notes
- Place a sheet of paper towel on the arugula as soon as you purchase it. This will collect any excess moisture and keep the leaves crisp.
- Parmesan vinaigrette can be made 3 days in advanced and kept in the refrigerator.
- Toss the chopped pear in lemon juice to prevent browning.
Nutrition
Calories: 512kcal | Carbohydrates: 16g | Protein: 6g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 437mg | Potassium: 485mg | Fiber: 5g | Sugar: 8g | Vitamin A: 619IU | Vitamin C: 14mg | Calcium: 158mg | Iron: 2mg