Roasted Pear and Arugula Salad with Shaved Comté and Walnuts | culture: the word on cheese
This easy but elegant salad has the ultimate balance of flavors: sweet honey-roasted pears, peppery arugula and nutty Comté, tossed in a lively vinaigrette.
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 culturecheesemag.com.
Ingredients
- 6 5- inch rosemary sprigs
- 1 tablespoon plus 1 teaspoon honey (divided)
- 1 tablespoon fresh lemon juice
- 3 firm but ripe Bartlett pears
- 2 tablespoons Champagne vinegar
- 1 teaspoon minced shallots
- 1 teaspoon Dijon mustard
- Salt and pepper
- 3 tablespoons good quality extra virgin olive oil
- 6 ounces baby arugula (about 10 cups)
- 3-4 ounces Comté
- ½ cup lightly toasted walnut pieces
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