Roasted Pear and Arugula Salad with Walnuts and Parmesan

Recipe by Gay Gilmore
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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 500 F and put baking sheet in the oven to heat too.
  • Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
  • Toss pear with butter and sugar.
  • Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
  • Flip and roast until tender and deep brown, 5 more minutes.
  • Let pears cool.
  • Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
  • Whisk the olive oil, vinegar, salt and pepper together.
  • Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
  • Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
  • Chop walnuts coarsely and sprinkle on top.
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