Pear, Provolone, and Arugula Salad

Name: Pear, Provolone, and Arugula Salad
Yield: Makes 1½ cups, enough for 6 to 8 salads
Ingredients: Salt and freshly ground pepper; Pinch sugar, if needed; 7 or 8 strips provolone cheese, about 2 by ½ inch and ⅛ inch thick; 1 cup mild olive oil; ¼ cup Champagne vinegar; ½ cup Champagne; 6 to 8 thin slices Comice pear (with peel); ¼ cup Champagne Vinaigrette (recipe follows); 2 tablespoons err 2 good pinches chopped fresh basil; 2 tablespoons or 2 good pinches chopped fresh mint; 1 large handful arugula (about 1½ cups loosely packed)

Preparation info

Makes 1½ cups , enough for
6 to 8
salads

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This salad has sparkle from mint, basil, pears, and, of course, the Champagne.

Ingredients

For Each Serving

1 large handful arugula (about 1½ cups loosely packed)
2 tablespoons</

Raw
Gluten-free
Vegetarian

Method

Toss the arugula and herbs with 2 to 3 tablespoons of the vinaigrette and place on a salad plate. Top with the pear slices and cheese strips, then drizzle with the remaining vinaigrette

To make Champagne Vinaigrette, whisk the oil, vinegar, and Champagne together. Season to taste with salt a