Arugula & Pear Salad | PCFMA
This beautiful fall salad will delight the senses! For best results, use California hazelnuts from a California Certified farmers’ market.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pcfma.org.
Ingredients
- 1/2 pound arugula
- 2 Bartlett pears, sliced
- 2 shallot cloves, sliced
- Parmesan cheese as garnish
- 1/4 cup of hazelnuts, toasted and chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- Honey to taste
- Salt and pepper to taste
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