How to Make Arugula, Pear, Walnut & Pecorino Salad
Very simple yet beautiful, this is a classic salad in the south of Italy.
5 min prep time
6servings
1/6 recipe
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Step-By-Step Instructions:
- Place the arugula in a large salad bowl. Slice the pear as thinly as possible and place on top of the arugula. Sprinkle with walnut halves. Using a vegetable peeler, shave 1/2 ounce of the Pecorino over the salad bowl.
- Sprinkle balsamic vinegar over the salad. Sprinkle extra virgin olive oil over the salad. Add pepper. Toss well. Serve.
Nutrition facts
6 Servings
-
Serving Size
1/6 recipe
-
Amount per serving
Calories
105
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
55mg
2% -
Total Carbohydrate
7g
3%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
2g
-
Potassium
165mg
4%
Ingredients
arugula
6 oz
pear
1
walnut halves
1/4 cup
Pecorino Romano cheese (cold (only 1/2 ounce used))
1
balsamic vinegar
2 tbsp
Extra Virgin Olive Oil
2 tbsp
black pepper
1/2 tsp