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Arugula Pear Orange and Pecorino Salad
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Arugula, Pear, Orange and Pecorino Salad

Author: Marinka
Served on toasted bread, this Arugula, Pear, Orange and Pecorino Salad will offer a fruity sweetness with contrasting salty and bitter tones. Great for lunch, an appetizer or a light meal.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
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Servings: 2 people

Ingredients

  • 2 pears sweet and ripe
  • 1 tablespoon lemon juice
  • 2 blood oranges
  • 2 tablespoons pine nuts toasted
  • 3 cups arugula
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • salt and pepper
  • 1.5 ounces Pecorino Romano Cheese shavings

Instructions

  • Make the dressing by whisking balsamic vinegar, olive oil and salt and pepper until you have a smooth mixture.
  • Peel and core pears, thinly slice them and sprinkle them with lemon juice.
  • Peel and section the blood orange. (NOTE 1)
  • Place the arugula in a bowl and mix with the dressing.
  • Arrange the pear and orange wedges on top of the salad and sprinkle with the toasted pine nuts.
  • Use a vegetable peeler and cut thin slices from the Pecorino Romano cheese and transfer to the salad bowl.
  • Keep rest of the cheese shavings and serve alongside the salad.

Notes

  1. This post will show you how to peel and section a citrus; orange, grapefruit, lemon or lime.

Nutrition

Calories: 466kcal | Carbohydrates: 35g | Protein: 9g | Fat: 34g | Saturated Fat: 7g | Sodium: 269mg | Fiber: 6g | Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

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