This Pear Arugula Salad with Maple Vinaigrette is a wonderful fall starter salad and a great way to use arugula. If you can, make your salad with small-leaved wild arugula. Its pepperiness, in combo with the crunch of walnuts and salty blue cheese, provides perfect contrast to the sweetness of the pears and the dressing.
- Make the vinaigrette in the bottom of a large bowl.
- Add the arugula, pears, cheese and walnuts. Toss to coat. Serve immediately.
- 1 recipe Maple Vinaigrette
- 4 cups baby arugula, washed
- 2 firm-ripe Bosc or Bartlett pears, washed, cored, quartered and sliced
- ⅓ cup crumbled blue cheese
- ¼ cup walnuts, coarsely chopped
Ann's Tips and Tricks
To tell if a pear is ripe, give its neck a slight squeeze. It if gives, your pear will be sweet and juicy. Bartlett pears tend to be much softer and sweeter than Bosc, but for this salad don’t use pears that are over ripe. The thin slices won’t stay in one piece if they are.