"Cooking With Jenny" Recipe: Arugula and Caramelized Pear Salad


Tonight for Facebook Live, I'll be making an Arugula and Pear Salad, which I know sounds boring but I swear it's the most delicious salad I've had in a while, and very simple!

Salad Ingredients:

  • 2 ripe but firm pears, halved, cored, and cut into 1/4 inch slices
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter
  • 2 quarts (8 oz) baby arugula
  • 2 ounces shaved Parmesan
  • Salt and pepper to taste
  • 1/2 cup Sharp Balsamic-Soy Vinaigrette

Instructions:

  1. Toss the pear slices with the sugar in a medium bowl until evenly coated. Heat the butter in a 12-inch nonstick skillet over medium-high heat, until the foaming subsides. Add the pear slices in a single layer and cook, shaking the pan gently, until browned on the first side, about 1 minute. Carefully flip the slices with a spatula and continue cooking until the second side is browned, about 1 minute longer. Slide the pears onto a large plate and allow to cool for 5 minutes
  2. Combine the pears, arugula, cheese, a pinch of salt, a few cracks of pepper, and the vinaigrette in a large bowl and gently toss until evenly coated. Serve immediately

Homemade Sharp Balsamic-Soy Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 4 teaspoons Dijon mustard
  • 1 small shallot, minced
  • 1 medium clove garlic, minced
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

Combine all the ingredients in a small container. Seal the container and shake vigorously until combined. The vinaigrette will keep in the refrigerator for up to 3 months; shake vigorously before using.


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