Pear, Provolone, and Arugula Salad

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

Vegetarian
Gluten-free
Raw

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