Pear and Pine Nuts Salad





Pear and Pine Nuts Salad
The sweetness of the pear, the peppery flavor of Arugula, the rich buttery and nutty flavor of Pine Nuts combine with a simple vinaigrette, makes this salad a great starter to any dinner.
When Making Vinaigrette, remember 3.2.1 , 3=oil, 2=Sour, 1=ingredient; this standard step needs to also take in account the ingredients in your salad. Salad Dressings as they are call they also include a sweet, which is most of the time necessary to complete a salad. We are looking for a balance in ingredients. This been said, account for the oil, sweet, bitterness, saltiness, spiciness and sourness of your salad ingredients, you will see that in many cases a sweet ingredient in the salad dressing could be replace for a sweet ingredient in the salad components.
Vinaigrette
1 Tsp Shallot, minced
½ tsp Garlic, minced
½ tsp Oregano, crushed
1 tsp Dijon
1 Tbsp Pomegranate Vinegar
1 Tbsp Fresh Lemon Juice
3 Tbsp Olive Oil
To make the vinaigrette, incorporate all ingredients, except the oil and seasonings, into a bowl and froth  together with a whisk. Add the oil into the vinaigrette in a single strip and with a steady hand, while whisking from side to side until all the oil has been add it. Season vinaigrette with salt and freshly ground pepper to your taste.

Salad Ingredients:
Arugula, a 5 oz tab
⅛ of a Cup of Pine Nuts, Toasted
2 Pears, peeled, cored, sliced on a bias.
Do all the prep required for the ingredients, toss them with the vinaigrette. Transfer to a platter. Serve immediately.
Alternatively, if you really have no time, pickle salad with just lemon juice, olive oil and salt are a big hit in the coasts of Italy.

Oops, forgot to mention

Make sure salad ingredients are dry, because the salad dressing or vinaigrette do not stick on a wet leave, running in the need to use extra vinaigrette, which will end up on your plates.

Have Fun Cooking and Enjoy 



Comments

Popular Posts