Arugula and Pear Salad with Toasted Walnuts, Gorgonzola, and Lemon Thyme Olive Oil Dressing
This classic arugula and pear salad is flexible - change the pear, the nuts, the cheese or the flavors in the dressing. Or make it just as written - it's a winner every time.
- 10 oz. Arugula or Mixed Greens with arugula
- 1 Warren Pear or other firm style of pear
- 1/3 cup crumbled gorgonzola, blue cheese, or sliced parmesan
- 1/3 cup toasted walnuts or pecans*
- 1 lemon zested and juiced
- 1/3 cup olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
*You can toast nuts by placing on a baking sheet in a toaster oven or in a regular oven at 350 degrees for about 10 minutes. Keep an eye on them – they go from deliciously toasty to burnt rather quickly.
Slice the pear, skin on, into bite size pieces. Place greens on 4 salad plates, top with crumbled cheese, nuts, and pear. Salt and pepper the salad to taste.
For dressing, combine the fresh thyme, lemon juice, and zest in a small bowl, then whisk in the olive oil to combine. Be sure to taste - my amounts are approximate and depend on the size and juiciness of your lemon and flavor of your olive oil. Add salt and pepper, taste again, then dress each salad and enjoy!
Calories: 307kcalCarbohydrates: 13gProtein: 5gFat: 27gSaturated Fat: 4gCholesterol: 7mgSodium: 152mgPotassium: 417mgFiber: 3gSugar: 6gVitamin A: 1755IUVitamin C: 27.1mgCalcium: 184mgIron: 1.7mg