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Ingredients
- 2 pears
- 1/2 lb arugula, washed
- 1 head belgian endive, sliced thin
- 1/4 cup + 1tbsp extra virgin olive oil
- 1/2 cup chopped walnuts
- 1/2 cup coarsley grated ricottta salata
- sea salt and ground pepper
Details
Servings 4
Preparation
Step 1
Core pears, leaving skin on. Slice into thin rings and place on plate.
Toss arugula and endive with 1/4 cup oil. Mound on top of pears.
Top salad with walnuts and cheese. Season with salt and pepper and a drizzle of oil.
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