Arugula And Pear Salad
By á-170456
Ingredients
- 1/4 cup macadamias
- 1 teaspoon Dijon mustard
- Sea salt to taste
- Freshly-ground white pepper to taste
- 2 tablespoons freshly-squeezed lemon juice
- 1/4 cup macadamia nut oil
- 1 tablespoon chopped chives
- 2 small bunche small-leaf arugula trimmed, washed, and dried well
- 2 large firm pears peeled, cored
- 1/2 cup crumbled Maytag blue cheese
Details
Servings 4
Preparation
Step 1
Heat the oven to 300 degrees. Spread the macadamias in a metal cake pan and toast 10 minutes. Cool, then chop into coarse chunks.
Combine the mustard, one-half teaspoon sea salt and several grinds of pepper in a small bowl. Whisk in the lemon juice, then the macadamia oil. Add the chives and whisk until emulsified. Taste and adjust the seasoning.
Toss the arugula with just enough dressing to coat lightly. (Reserve any remaining dressing for another use.) Arrange on 4 salad plates. Cut the pears into thin slices and divide among the plates. Sprinkle with the cheese and then with the macadamias and serve at once.
This recipe yields 4 servings.
Each serving: 283 calories; 4 grams protein; 19 grams carbohydrates; 4 grams fiber; 23 grams fat; 4 grams saturated fat; 6 mg. cholesterol; 157 mg. sodium.
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