Rucola con Pecorino, Pignoli e Pere
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Ingredients
- 1 C. boiling water
- 3 T. raisins
- 1 T. fresh lemon juice
- 2 ripe pears, peeled, cored, and thinly sliced
- 5 oz. baby arugula
- Kosher salt and fresh ground pepper to taste
- 4 oz. Pecorino cheese
- 3 T. pine nuts, toasted
- 1/4 C. balsamic vinegar
- 1/2 C. EVOO
Details
Preparation
Step 1
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 shaved pecorino, sprinkle with raisins and the pine nuts. Whisk balsamic, salt, and pepperin a bowl. While whisking, slowly drizzle in the oil until emulsified; drizzle dressing over salad.
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