This salad borders on the decadent. I mean, the variety of flavors, from sweet to savory, is incredible. Arugula (also known as Rocket) is an amazing green. I’m not one to eat iceberg lettuce anyway. I generally use Boston lettuce, romaine, red leaf or green leaf for my salads…anything but iceberg. And I always add arugula.
My Good Karma partner in crime, Bill, gave me this recipe. This is one of those recipes I received with absolutely no measurements. I laughed when I saw it. So, I played with it a bit and came up with this recipe. This recipe should serve three or more.
3 Asian or Bosque pears (Asian preferred, but sometimes hard to find)
Wild rocket (baby) arugula
Honeyed Chevre goat cheese log
Walnuts or Pecans
1 Sweet Maui or Vidalia onion
White Balsamic vinegar
Extra-virgin olive oil
Fresh-ground black pepper
4 tbsp light brown sugar
4 tbsp unsalted butter
Thinly slice the pears and braise in the butter; add the brown sugar at the end and be sure that the pears are coated. Remove from the stove and set aside.
Add arugula to a salad bowl.
Slice the onion super thin in whole circles. Break apart and scatter over the arugula.
Add generous dollops of the honeyed chevre over the arugula and onions.
Scatter the braised pears and the nuts over the top of the salad.
Prior to serving, add the fresh-ground black pepper, and drizzle olive oil and white balsamic over the top. Toss gently to mix.