Description
A refreshing winter salad combining the peppery bite of baby arugula with sweet, thinly sliced ripe pears, crunchy candied walnuts, and nutty shaved Asiago cheese. Tossed in a spiced orange vinaigrette, this salad balances sweet, tangy, and savory flavors perfect for a light appetizer or side dish.
Ingredients
For the Candied Walnuts
- 1 tablespoon butter
- ½ cup walnuts
- 3 tablespoons sugar
For the Salad
- 6 to 8 cups baby arugula greens
- Kosher salt and pepper, to taste
- 2 ripe pears, very thinly sliced
- ½ cup candied walnuts, chopped
- ½ cup shaved Asiago cheese
For the Spiced Orange Vinaigrette
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly grated orange zest
- 1 shallot, diced
- 1 garlic clove, minced
- ¼ teaspoon allspice
- Kosher salt and pepper, to taste
- ⅓ cup olive oil
Instructions
- Prepare the Candied Walnuts: Heat the butter in a skillet over medium heat. Add the walnuts and sugar, stirring constantly to coat the nuts evenly. Continue cooking for 1 to 2 minutes until the sugar melts and the walnuts look lightly toasted and glossy.
- Cool and Chop Walnuts: Transfer the candied walnuts onto parchment paper to cool completely. Once cooled, chop the nuts into smaller pieces suitable for salad topping.
- Make the Spiced Orange Vinaigrette: In a bowl, whisk the freshly squeezed orange juice, red wine vinegar, honey, Dijon mustard, orange zest, diced shallot, minced garlic, allspice, and a pinch of kosher salt and pepper. Slowly whisk in the olive oil until the dressing is well emulsified. The vinaigrette can be stored in the fridge for several days.
- Assemble the Salad: In a large mixing bowl, place the baby arugula and season generously with kosher salt and freshly ground black pepper. Add the thinly sliced ripe pears, shaved Asiago cheese, and chopped candied walnuts. Drizzle the spiced orange vinaigrette over the salad.
- Toss and Serve: Gently toss the salad to evenly distribute all ingredients and dressing. Serve immediately to enjoy the crisp and fresh combination of flavors and textures.
Notes
- For best results, use ripe but firm pears to ensure thin slicing without mushiness.
- The candied walnuts can be made in advance and stored in an airtight container for up to a week.
- Adjust sweetness and acidity of the vinaigrette to taste by adding more honey or vinegar if desired.
- Use freshly shaved Asiago cheese instead of pre-grated for superior texture and flavor.
- This salad is best served fresh as greens may wilt if dressed too far ahead of time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
