Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify. Toss arugula with vinaigrette, to taste.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously. In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes. Add 6 tablespoons oil in a slow stream, whisking. Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chanterelles, stirring, until crisp-tender, 3 to 4 minutes. Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and sauté, stirring, 5 seconds. Remove from heat and keep warm, covered. Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates. Arrange chanterelles around arugula. Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad. Drizzle salads with some of remaining vinaigrette.
Time 5m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary. Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.
Time 10m Yield 4 Number Of Ingredients 7 Steps:
Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside. Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese. Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape. Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Time 5m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white. Combine the nut oil with the pears. Add the arugula leaves and toss. Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread. You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.
More about “arugula salad with chanterelles pears parmesan and cider vinaigrette recipes”
Time 40m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Vinaigrette Dressing:. In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved. Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled. Salad:. Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl. Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold). Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking. Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
