Recipe: Pear Argula Salad

Pear Arugula Salad

Yield: 2 generous servings


  • 6 cups fresh baby arugula
  • 1 large bosc pear, cored and sliced thin
  • 1/4 shredded parmigiano reggiano
  • 1/4 cup toasted pine nuts  


  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1/4 cup apple cider vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper


1. Salad - Add arugula, pear, toasted pine nuts, shaved parmigiano reggiano; set aside.

2. Vinaigrette - In a small glass mason jar or any container with a lid, add olive oil, honey, apple cider vinegar, salt and pepper. Put the lid on and shake vigorously until combined. Drizzle over salad, toss to combine, and serve immediately.



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