Johnson Estate Winery - Recipes - Arugula Salad with Pears, Pecans, & Parmesan
Another simple but delicious arugula salad inspired by Rebecca Hays of Cook's Illustrated.
Ingredients
- 5 tsps pear or apple sauce
- 2 tbsps lemon juice
- 3 tbsps extra light olive oil
- 1 small shallot, very finely chopped
- 8 cups fresh arugula
- 1 whole pear, quartered and cored
- 1/4 cup toasted pecans
- 1/8 cup Parmesan cheese curls (may substitute goat cheese)
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