Pear, Provolone, and Arugula Salad

Preparation info

  • Makes 1½ cups , enough for

    6 to 8

    • Difficulty


Appears in

The Mediterranean Kitchen

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 1½ cups loosely packed)
  • 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


    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 and pepper and add the sugar if needed to round out the flavor.