Arugula with Pecorino, Pears & Raisins

Name: Arugula with Pecorino, Pears & Raisins
Yield: Serves 4
Cuisine: Italian
Ingredients: ¼ cup balsamic vinegar; ½ cup extra-virgin olive oil; 3 tbsp. pine nuts, toasted; 3 tbsp. raisins; 1 cup boiling water; 2 ripe pears, peeled, cored, and thinly sliced; 1 tbsp. fresh lemon juice; Kosher salt and freshly ground black pepper, to taste; 5 oz. baby arugula; 4 oz. chunk Pecorino Romano

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

1 cup boiling water
3 tbsp. raisins
1 tbsp.

Europe
Italy
Gluten-free
Vegetarian
Mediterranean

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