Asiago Arugula Salad with Pears
This Asiago arugula salad with pears combines peppery arugula, sweet Asian pears, crunchy almonds, and tangy Asiago cheese for a balanced, nutritious dish with irresistible textures and flavors.
Ingredients
- ⅓ cup olive oil
- ¼ cup white balsamic vinegar
- 1-2 teaspoons pure maple syrup (or cane sugar)
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- ¼ teaspoon kosher salt
- to taste Freshly ground black pepper
- 6 to 8 cups baby arugula
- 1 to 2 Asian pears, cut into matchsticks
- ⅓ cup toasted sliced or slivered almonds
- ½ cup shaved Asiago or Manchego cheese (about 1.5 ounces)
- 1 avocado, sliced or diced
- 5 leaves fresh basil, julienned
Instructions
- Make the dressing: Combine olive oil, white balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and freshly ground black pepper in a small bowl or mason jar. Shake well or whisk until the mixture is smooth and emulsified.
- Toss the greens: In a large mixing bowl, add the arugula and Asian pears. Drizzle with half of the dressing and toss gently with tongs to coat the greens without bruising them.
- Add the toppings: Transfer the dressed greens to a serving platter (optional). Sprinkle with toasted almonds, shaved Asiago cheese, avocado slices, and fresh basil.
- Dress and season: Drizzle the salad with the remaining dressing or serve the extra dressing on the side. Finish with a sprinkle of kosher salt and freshly cracked pepper to taste.
- Serve immediately: This salad is best enjoyed fresh to preserve its crispness and vibrant flavors.