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Arugula with Pecorino, Pears & Raisins
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2015
Raisins give a sweet pop to this salad from the wine regions of central Italy. Rehydrated in warm water so they’re plump and soft, they create a nice counterpoint to the crunch and freshness of the arugula, pears, and pine nuts.
Ingredients
1 cup 3 tbsp. 1 tbsp.
Method
- Combine water and raisins in a bowl; let sit for 20 minutes, then drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter and season with salt and pepper. Top with pears and shave Pecorino over top. Sprinkle with raisins and pine nuts. Whisk vinegar, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified. Drizzle dressi
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