Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)
Raisins add a subtle sweetness to this salad from Enoteca l'Alchimista in Montefalco, Italy.
Ingredients
- 1 cup boiling water
- 3 tbsp. raisins
- 1 tbsp. fresh lemon juice
- 2 ripe pears, peeled, cored, and thinly sliced
- 5 oz. baby arugula
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. Pecorino Romano
- 3 tbsp. pine nuts, toasted
- <sup>1</sup>⁄<sub>4</sub> cup balsamic vinegar
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
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