Arugula, Pear, Walnut & Pecorino Salad

5 min prep time
6servings
Recipe by Barbara Seelig-Brown Source The Healthy Home Cookbook Photo by Renee Comet
Arugula, Pear, Walnut & Pecorino Salad

How to Make Arugula, Pear, Walnut & Pecorino Salad

Very simple yet beautiful, this is a classic salad in the south of Italy.

5 min prep time
6servings
1/6 recipe
Print Recipe >

Step-By-Step Instructions:

  1. Place the arugula in a large salad bowl. Slice the pear as thinly as possible and place on top of the arugula. Sprinkle with walnut halves. Using a vegetable peeler, shave 1/2 ounce of the Pecorino over the salad bowl.
  2. Sprinkle balsamic vinegar over the salad. Sprinkle extra virgin olive oil over the salad. Add pepper. Toss well. Serve.
pinterestfacebooktwittermail

Nutrition facts

6 Servings

  • Serving Size
    1/6 recipe
  • Amount per serving Calories 105
  • Total Fat 8g
    • Saturated Fat 1.5g
  • Sodium 55mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 2g
  • Potassium 165mg
  • Phosphorous 50mg
Ingredients
arugula
6 oz
pear
1
walnut halves
1/4 cup
Pecorino Romano cheese (cold (only 1/2 ounce used))
1
balsamic vinegar
2 tbsp
Extra Virgin Olive Oil
2 tbsp
black pepper
1/2 tsp

Reviews & Ratings

Write a Review
5
Overall Rating
Showing 1 of 1 Results

Recommended

I used shaved Romano cheese. Our store doesn’t carry pecorino cheese. The Romano was shredded when I bought it.