How to pick a ripe pear?

Not all pears will change color when ripe, so instead press gently on the stem end and, when ripe, the pear should give just a little.

What's the best variety of pear for a salad?

Pick whatever is fresh and ripe and in season. And crisp pear, like Bartlett, D'Angjou or Bosc will work well in a salad. I recommend using a slightly under-ripe pear for a salad to maintain texture and to avoid making the salad too watery or overly sweet.

Why do you soak shallots in vinegar?

Soaking sliced shallots in vinegar tames some of the harsh sulfur flavor while also imparting allium flavor into the vinegar. This makes for a very flavorful dressing without any harshness.

Arugula and Pear Salad with Spiced Pecans

Description

If you want to take your salad game to the next level, you have to give this Arugula and Pear Salad with Spiced Pecans a try. The flavors are perfectly balanced, there is contrasting and complimentary textures, and it tastes like a restaurant-quality salad.

Ingredients

Units Scale

1/2 cup pecans, chopped
1 tsp. plus 4 Tbsp. olive oil
1 tsp. plus 1 Tbsp. maple syrup
1/2 tsp. ground cumin
1 pinch cayenne pepper
1/2 tsp. table salt, divided
1 medium shallot, thinly sliced
2 Tbsp. white balsamic vinegar (or white wine vinegar)
1 Tbsp. whole grain mustard
5 oz. arugula
1 medium pear, thinly sliced
2 oz. crumbled goat cheese, plus more as desired

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Instructions

Preheat oven to 350F. Add pecans to a baking sheet and drizzle with 1 teaspoon each olive oil and maple syrup. Sprinkle with cinnamon, paprika and 1/4 teaspoons table salt. Toss well to combine. Bake in the oven until well toasted and fragrant, about 10 minutes (the nuts may still be tacky but will dry as they cool on the counter). Set aside at room temperature for 5 minutes.
While the nuts toast, add shallot and vinegar in a medium bowl and toss well. Set aside for 5 minutes. Remove the shallots from the vinegar and transfer to a small bowl.
To make the dressing, add the mustard and remaining 1 tablespoon maple syrup and 1/4 teaspoon table salt to the bowl with the vinegar. Whisk well to combine. Slowly drizzle in the remaining 4 tablespoons oil while continuing to whisk until the dressing is emulsified.
To serve, add the arugula to a serving platter or bowl and top with sliced pear, goat cheese, reserved shallots and spiced pecans. Serve with dressing on the side or add half the dressing and toss well to combine. Serve with more goat cheese on the side.

Notes

Use any variety of pears, like D'angjou, Barlett or Bosc.
If making this recipe for a larger party, like a holiday meal, add a second pear.
If you don't want to use white balsamic vinegar, use white wine, regular balsamic or lemon juice.

Prep Time: 10 min.
Cook Time: 10 min.
Category: Salads
Method: Baking/No Cook
Cuisine: American