Arugula with Pecorino, Pears & Raisins

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

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.


  • 1 cup boiling water
  • 3 tbsp. raisins
  • 1 tbsp.


  • 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