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Arugula Pear Salad with Toasted Lemon Vinaigrette

4.60 from 5 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 –6 servings
Category Side Dish
Cuisine American
Author Lauren Grant

Description

A stunning arugula salad featuring a crunchy nut topping, juicy pears, blue cheese crumbles, and a delicious toasted lemon and pecan vinaigrette.

Ingredients

  • 1 lemon
  • ¼ cup extra-virgin olive oil
  • ¼ cup chopped shallot
  • ½ cup pecans, roughly chopped
  • 1 teaspoon fennel seeds, lightly crushed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Flaky sea salt, kosher salt and black pepper
  • 5 ounces arugula
  • 1 red or green pear, cored and thinly sliced
  • 2 ounces blue cheese or goat cheese, crumbled

Instructions

  • Using a vegetable peeler, peel four 3-inch strips of lemon peel, making sure to avoid white pith; reserve lemon for later. Add lemon peels to a small skillet with oil and shallot.
    shallot, lemon peels and oil in a skillet
  • Heat skillet over medium and cook, stirring occasionally, until shallot starts to brown and lemon peels start to curl and toast, about 3 minutes.
  • Add pecans and cook, stirring frequently, until pecans are browned, 3–4 minutes.
    chopped pecans in a skillet with oil and lemon peels
  • Off heat, stir in fennel seeds and let rest 2 minutes.
    toasted nuts and spices in a skillet with oil and lemon peels
  • Strain oil through a fine mesh sieve set over a small liquid measuring cup.
  • Spread nut and spice mixture onto a plate and sprinkle with flaky sea salt.
    nuts, spices and lemon peels on a white plate
  • Once cool enough to handle, mince lemon peels and add back to nut and spice mixture.
  • Juice reserved lemon and add 2 tablespoons lemon juice, Dijon and honey to measuring cup with infused oil; whisk to combine then season with kosher salt and pepper to taste.
  • Arrange arugula and pear slices on a large platter or serving bowl. Sprinkle blue cheese and toasted nut and spice mixture over salad. Drizzle vinaigrette over top and serve.

Notes

Dairy Free: skip the cheese.
Vegan: skip the cheese and use maple syrup in the vinaigrette instead of honey.

Nutrition

Serving: 1/6 recipeCalories: 200kcalCarbohydrates: 9gProtein: 4gFat: 18gSaturated Fat: 3gCholesterol: 7mgSodium: 158mgFiber: 2gSugar: 5g
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