Pear, Provolone, and Arugula Salad

Preparation info
  • Makes 1½ cups , enough for

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

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


For Each Serving

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


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