Pear And Arugula Salad With Lemon Vinaigrette - Fresh-Pressed Olive Oil
This recipe was developed by my longtime friend Justin Wangler, executive chef for Kendall-Jackson Wine Estate and Gardens in Fulton, California.
Ingredients
- 1 tablespoon finely grated lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 3/4 cup extra virgin olive oil
- 8 ounces arugula (10 to 12 cups)
- 2 ripe but firm red Bartlett pears
- 1/3 cup dry roasted, salted sunflower kernels
- 4 ounces Parmesan cheese, shaved
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