Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

By CheeseDiva

Ingredients

• 1 cup boiling water
• 3 tbsp. raisins
• 1 tbsp. fresh lemon juice
• 2 ripe pears, peeled, cored, and thinly sliced
• 5 oz. baby arugula
• Kosher salt and freshly ground black pepper, to taste
• 4 oz. Pecorino Romano
• 3 tbsp. pine nuts, toasted
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Raisins add a subtle sweetness to this salad from the wine bar

boiling water

Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter; season with salt and pepper. Top with pears and shave pecorino over top; sprinkle with raisins and the pine nuts. Whisk balsamic, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; drizzle dressing over salad.