Unrecipe of the Week: Arugula, Radicchio + Pear Salad

We’re always dreaming up new salads to help our catering clients get their greens. This week, we were inspired by a recipe from Giada De Laurentiis for an arugula, radicchio and pear salad. That’s all we needed to know, to set us off on our own journey towards salad greatness.

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We started with the greens, and built it from there. Adding sliced pears (soaked in lemon juice to keep them from browning), ricotta salata cheese, and a sprinkling of toasted walnuts for a finishing touch, we dressed it in a honey, dijon dressing that was just the right balance of sweet and tart.  This is light enough to be a starter, and interesting enough to be the centerpiece of a meal, with a little sliced chicken or some white beans to up the protein quotient.

Arugula, Radicchio and Pear Salad:

Wash baby arugula and radicchio, cored and sliced thin and place it in a bowl. Slice ricotta salata and pears into thick matchsticks. Toss with Honey Dijon Vinaigette, and sprinkle with toasted walnuts.

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Honey Dijon Vinaigrette:

Whisk together 1/4 cup olive oil, 2 tablespoons of balsamic vinegar, 1 heaping teaspoon of dijon mustard, 2 tablespoons of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Be sure to taste, and add more vinegar if it seems too sweet.

BONUS: Don’t limit yourself to salad! I used this vinaigrette on a simply broiled piece of salmon and it was delicious! It was just thick enough to coat the fish, and give it a tasty glaze. Yum!

Photo: Glasshouse Images

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