Salad: Italy – Insalata di rucola, noci tostate e pere con vinaigrette allo sherry

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (960 ml) (4 oz (115 g)) packed fresh arugula
- 2 ripe but firm pears (Bosc or Comice), cored and thinly sliced
- 3/4 cup (75 g) walnut halves, toasted and roughly chopped
- 2 oz (55 g) Parmigiano-Reggiano, shaved
- 2 tbsp (30 ml) sherry vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 small shallot, finely minced (about 1 tbsp (15 g))
- 1/4 tsp (1.5 g) fine sea salt, plus more to taste
- 1/4 tsp (1.5 g) freshly ground black pepper, plus more to taste
- Flaky sea salt for finishing (optional)

Show original ingredient measurements

- 4 cups (4 oz / 115 g) packed fresh arugula
- 2 ripe but firm pears (Bosc or Comice), cored and thinly sliced
- 3/4 cup (75 g) walnut halves, toasted and roughly chopped
- 2 oz (55 g) Parmigiano-Reggiano, shaved
- 2 tbsp (30 ml) sherry vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 small shallot, finely minced (about 1 tbsp / 15 g)
- 1/4 tsp (1.5 g) fine sea salt, plus more to taste
- 1/4 tsp (1.5 g) freshly ground black pepper, plus more to taste
- Flaky sea salt for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1 Toast the walnuts in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, about 4–5 minutes; transfer to a plate to cool. In a small bowl or jar whisk (or shake) together the sherry vinegar, Dijon, honey, minced shallot, salt and pepper until combined, then slowly whisk in the olive oil to emulsify; taste and adjust seasoning. Core and thinly slice the pears and shave the Parmigiano-Reggiano.
2. Step 2 In (5.08 cm) a large bowl combine the arugula, sliced pears and toasted walnuts. Drizzle with enough sherry vinaigrette to lightly coat (start with about 2–3 tbsp (30–45 ml) and add more as desired), toss gently to combine, then arrange on plates, scatter the Parmigiano shavings on top, finish with a crack of black pepper and flaky sea salt if using, and serve immediately.

1. Step 1 Toast the walnuts in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, about 4–5 minutes; transfer to a plate to cool. In a small bowl or jar whisk (or shake) together the sherry vinegar, Dijon, honey, minced shallot, salt and pepper until combined, then slowly whisk in the olive oil to emulsify; taste and adjust seasoning. Core and thinly slice the pears and shave the Parmigiano-Reggiano.
2. Step 2 In a large bowl combine the arugula, sliced pears and toasted walnuts. Drizzle with enough sherry vinaigrette to lightly coat (start with about 2–3 tbsp / 30–45 ml and add more as desired), toss gently to combine, then arrange on plates, scatter the Parmigiano shavings on top, finish with a crack of black pepper and flaky sea salt if using, and serve immediately.