Recipe: Wilted Arugula and Pear Salad

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This salad is not subtle at all - it has big, strong flavors: bitter, sweet, salty, and pungent. And yet it's extremely simple to put together! It's so robust that we're content with this and some good bread for dinner on a weekday night. Just make sure your pear is firm and sweet, and the cheese is soft and smeary - these flavors are all made to go together.

Wilted Arugula and Pear Salad

serves 2

4 large handfuls of arugula (about 12 ounces)
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 barely ripe pear
3 ounces of soft blue cheese
Salt and pepper

Heat a large skillet over medium heat with the olive oil. Lightly saute the arugula until just wilted. Toss with the vinegar. Arrange on two plates. Slice the pear thinly and lay over the arugula, then crumble the cheese over and season with salt and pepper.

Per serving, based on 2 servings. (% daily value)
20.1 g (30.9%)
9 g (45%)
8.6 g (2.9%)
2.7 g (10.9%)
4.9 g
13.5 g (27.1%)
31.9 mg (10.6%)
641.1 mg (26.7%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.