Arugula and Roasted Pear Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- 2 tablespoons sugar
- 2 tablespoons pine nuts
- salt and pepper, to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons dried cranberries
- 1/2 teaspoon maple syrup
- 1 clove garlic, minced
- 1 tablespoon butter, melted
- Carbohydrate 44 g(15%)
- Cholesterol 12 mg(4%)
- Fat 18 g(28%)
- Fiber 8 g(30%)
- Protein 5 g(10%)
- Saturated Fat 5 g(23%)
- Sodium 725 mg(30%)
- Calories 337
Preparation 1. Preheat the oven to 400°F. 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10—15 minutes. 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside. 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat. 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms. From The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes by Ellen Ecker Ogden. Text copyright © 2011 Ellen Ecker Ogden. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.
Preparation 1. Preheat the oven to 400°F. 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10—15 minutes. 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside. 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat. 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms. From The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes by Ellen Ecker Ogden. Text copyright © 2011 Ellen Ecker Ogden. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.
