Pear, Provolone, and Arugula Salad

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

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
Vegetarian
Gluten-free

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