Arugula with Pecorino, Pears & Raisins from Italian Comfort Food by The Editors of Saveur
Raisins give a sweet pop to this salad from the wine regions of central Italy. Rehydrated in warm water so they’re plump and soft, they create a nice counterpoint to the crunch and freshness of...
Ingredients
- 5 oz. baby arugula
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. raisins
- 1 cup boiling water
- 1 tbsp. fresh lemon juice
- 2 ripe pears, peeled, cored, and thinly sliced
- 4 oz. chunk Pecorino Romano
- ¼ cup balsamic vinegar
- 3 tbsp. pine nuts, toasted
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